Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation.
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DOI: 10.1016/j.meatsci.2020.108103
Abstract: The reduction of ingoing amounts of nitrate and nitrite in dry fermented sausages was studied together with the impact of Debaryomyces hansenii inoculation on aroma generation. Three different formulations of sausages were manufactured: control (C),… read more here.
Keywords: inoculation; aroma; hansenii inoculation; nitrate nitrite ... See more keywords