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Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása)

机译：添加起子培养物对传统发酵香肠（petrovskáklobása）脂肪酸谱，氧化和感官稳定性的影响

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Šojić Branislav V.; Džinić Natalija R.; Tomović Vladimir M.; Ikonić Predrag M.; Jokanović Marija R.; Kravić Snežana Ž.; Tasić Tatjana A.; Škaljac Snežana B.;
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1. Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása) [J] . ?oji? Branislav V., D?ini? Natalija R., Tomovi? Vladimir M., Acta periodica technologica . 2016,第47期

机译：发酵剂添加对传统发酵香肠（Petrovskáklobása）脂肪酸谱，氧化和感官稳定性的影响
2. Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage Petrovská klobása [J] . Predrag Ikoni?, Marija Jokanovi?, Ljiljana Petrovi?, International journal of food properties . 2016,第9期

机译：发酵剂添加和加工方法对传统干发酵香肠Petrovskáklobása蛋白水解和质地特征的影响
3. Physicochemical, biochemical and sensory properties for the characterization of Petrovská klobása (traditional fermented sausage) [J] . Ikoni? Predrag M., Petrovi? Ljiljana S., Tasi? Tatjana A., Acta periodica technologica . 2010,第41期

机译：表征Petrovskáklobása（传统发酵香肠）的理化，生化和感官特性
4. Starter Cultures Effects on Proteolytic Changes and Amino Acid Content in Fermented Sausage [C] . Aro A. Juan M., Chaina S. Amelia ICoMST 2011;International conference of meat science and technology . 2012

机译：发酵剂对发酵香肠蛋白水解变化和氨基酸含量的影响
5. Bacterial starter cultures, aging and fermentation effects on some characteristics of fermented beef sausages. [D] . Candogan, Kezban. 2000

机译：细菌发酵剂的培养，老化和发酵对发酵牛肉香肠某些特性的影响。
6. Microbial Ecology of the Soppressata of Vallo di Diano a Traditional Dry Fermented Sausage from Southern Italy and In Vitro and In Situ Selection of Autochthonous Starter Cultures [O] . Francesco Villani, Annalisa Casaburi, Carmela Pennacchia, 2007

机译：意大利南部的传统干发酵香肠Vallo di Diano的Soppressata的微生物生态学以及自发发酵菌的体外和原位选择
7. Effect of Starter Culture Addition and Processing Method on Proteolysis and Texture Profile of Traditional Dry-Fermented Sausage Petrovská klobása [O] . Predrag Ikonić, Marija Jokanović, Ljiljana Petrović, 2016

机译：起子培养加法和加工方法对传统干酵乳素培养和纹理谱的影响PetrovskáKlobása

Effect of starter culture addition on fatty acid profile, oxidative and sensory stability of traditional fermented sausage (Petrovská klobása)

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