Changes in the chemical and sensory profile of ripened Italian salami following the addition of different microbial starters
Gabriele Rocchetti, Annalisa Rebecchi, Michele Dallolio, Gianpaolo Braceschi, Rubén Domínguez, Giuliano Dallolio, Marco Trevisan, José M. Lorenzo, Luigi Lucini
Topics & Concepts
Lactobacillus sakeiStaphylococcus xylosusFood scienceStarterRipeningAromaChemistrySensory analysisTasteLipid oxidationBiologyLactobacillusBacteriaBiochemistryStaphylococcusStaphylococcus aureusFermentationAntioxidantGeneticsMeat and Animal Product QualityBiochemical Analysis and Sensing TechniquesAdvanced Chemical Sensor Technologies