Open AccessUse of Beaker Sausages Models to Evaluate Starter Culture for Use in Salami with Reduced Sodium Contents
Author(s) -
Marco Antônio de Almeida,
S. G. Fadda,
J. S. S. Pinto,
J. Palacios,
Felipe Ribeiro,
E. Saldaña,
Carmen Castillo
Publication year - 2017
Publication title -
meat and muscle biology
Language(s) - English
Resource type - Journals
ISSN - 2575-985X
DOI - 10.22175/rmc2016.041
Subject(s) - starter , food science , chemistry , fermentation , staphylococcus xylosus , sodium nitrite , nitrite , sodium , sodium acetate , fermentation starter , lactic acid , bacteria , nitrate , chromatography , biology , staphylococcus , organic chemistry , genetics , staphylococcus aureus