effect of selected dairy starter cultures on microbiological, chemical and sensory characteristics of swine and venison (dama dama) nitrite-free dry-cured sausages.the aim of this study was the evaluation of selected lactic acid bacteria (lab) starter culture of dairy origin in the production of nitrite-free low-acid fermented venison (dama dama) sausage (salame di daino) produced in a small-scale plant in umbria (italy), and their effect on microbiological, physico-chemical and sensorial properties of the products. salame di daino was obtained with two different processes: with and without the addition of selected lab starter cultures. microbial counts of ...201222032919
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