Effect of Starter Culture and Temperature on the Flavor and Sensory Characteristics of Dry-Cured Ham
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This study focused on understanding the effects of yeast and mold on the sensory properties of dry-cured ham aged at 20°C and 25°C. Debaryomyces hansenii isolated from Doenjang and fermented sausages, and Penicillium nalgiovense isolated from fermented sausa... ...
