2016•Meat ScienceRequires access

Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facility

Noelia Z. Palavecino Prpich, Oscar A. Garro, Mara Cristina Romero, María Alicia Judis, Marı́a Elisa Cayré, Marcela Paola Castro

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Key concepts: Lactobacillus sakei, Starter, Food science, Organoleptic, Aroma, Staphylococcus xylosus, Fermentation in food processing, Fermentation

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Evaluation of an autochthonous starter culture on the production of a traditional dry fermented sausage from Chaco (Argentina) at a small-scale facility — Research Paper | ScholarLens