Behavior and effect of combined starter cultures on microbiological and physicochemical characteristics of dry-cured ham.

Toledano, Antonia María; Jordano, Rafael; Medina, Luis Manuel; López-Mendoza, María Carmen

Toledano, Antonia María; Jordano, Rafael; Medina, Luis Manuel; López-Mendoza, María Carmen.

Afiliación

Toledano AM; 1Department of Food Science and Technology, University of Córdoba, Campus of Rabanales, 14071 Córdoba, Spain.
Jordano R; 1Department of Food Science and Technology, University of Córdoba, Campus of Rabanales, 14071 Córdoba, Spain.
Medina LM; 1Department of Food Science and Technology, University of Córdoba, Campus of Rabanales, 14071 Córdoba, Spain.
López-Mendoza MC; 2Department of Animal Production and Food Science and Technology, Universidad Cardenal Herrera-CEU, CEU Universities, Calle Tirant lo Blanc 7, 46115 Alfara, Valencia, Spain.

J Food Sci Technol ; 56(1): 122-131, 2019 Jan.

Article en En | MEDLINE | ID: mdl-30728553

Palabras clave

Debaryomyces; Dry-cured ham; Lactic acid bacteria (LAB); Penicillium; Starter cultures

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Texto completo: 1 Colección: 01-internacional Base de datos: MEDLINE Idioma: En Revista: J Food Sci Technol Año: 2019 Tipo del documento: Article País de afiliación: España Pais de publicación: India

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