Influence of microbial in-situ heteropolysaccharide production on textural properties of raw fermented sausages (salami).

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作者： Lina,Velasco ^[1] ; Jochen,Weiss ^[1] ; Myriam,Loeffler ^[1]

作者单位： Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany. ^[1]

关键词 Exopolysaccharides (EPS)Heteropolysachharides (HePS)Raw fermented sausages (salami)Starter cultures Texture

DOI 10.1007/s13197-020-04568-2

PMID 33568849

发布时间 2022-02-02

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Journal of food science and technology

2021年58卷2期

562-570页

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Influence of microbial in-situ heteropolysaccharide production on textural properties of raw fermented sausages (salami).

Journal of food science and technology

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Journal of food science and technology

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Influence of microbial in-situ heteropolysaccharide production on textural properties of raw fermented sausages (salami).

Journal of food science and technology

相似文献

Journal of food science and technology

相关期刊

检索历史清除