2017•Food BioscienceOpen access

Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures

Chiara Montanari, Veronica Gatto, Sandra Torriani, Federica Barbieri, Eleonora Bargossi, Rosalba Lanciotti, Luigi Grazia, Rudy Magnani, Giulia Tabanelli, Fausto Gardini

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Key concepts: Lactobacillus sakei, Starter, Food science, Fermentation, Chemistry, Hexanal, Lactic acid, Bacteria

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Effects of the diameter on physico-chemical, microbiological and volatile profile in dry fermented sausages produced with two different starter cultures — Research Paper | ScholarLens