Evaluation of the physicochemical, biochemical and microbiological characteristics of three Serbian traditional dry-fermented sausages
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DOI: 10.1007/s13197-020-04825-4
Abstract: Three Serbian traditional dry-fermented sausages, Sremski kulen (S), Lemeški kulen (L) and Petrovačka kobasica (P), were compared for physicochemical, biochemical and microbiological properties, in order to provide complex overview of their quality and safety. The… read more here.
Keywords: fermented sausages; physicochemical biochemical; three serbian; traditional dry ... See more keywords
Mining the Impact of Mechanical-Stamping Heterogeneity on the Macro- and Micro-Levels of Nongxiangxing daqu
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DOI: 10.3390/foods14213700
Abstract: In the production of modern nongxiangxing daqu, mechanical stamping is utilized to compact raw materials into daqu bricks. Nevertheless, variations in stamping frequencies may modify the initial physicochemical properties of daqu, which in turn influence… read more here.
Keywords: physicochemical biochemical; mechanical stamping; biochemical parameters; daqu ... See more keywords