Development of fermented sausage produced with mutton and native starter cultures
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DOI: 10.1016/j.lwt.2018.04.060
Abstract: Abstract The aims of this study were to develop and characterize a fermented sausage produced with different percentages of mutton (from adult female sheep, over four years old) and additional native starter cultures. Three treatments… read more here.
Keywords: mutton; fermented sausage; sausage; starter cultures ... See more keywords