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Journal of Food Quality
Volume 2017 (2017), Article ID 9546026, 18 pages
https://doi.org/10.1155/2017/9546026
Review Article

The Use of Starter Cultures in Traditional Meat Products

1Instituto de Ciências Agrárias e Ambientais Mediterrânicas (ICAAM), Universidade de Évora, Pólo da Mitra, Ap. 94, 7002-554 Évora, Portugal
2Instituto de Investigação e Formação Avançada (IIFA), Universidade de Évora, Évora, Portugal
3Departamento de Fitotecnia, Escola de Ciências e Tecnologia, Universidade de Évora, Pólo da Mitra, Ap. 94, 7002-554 Évora, Portugal
4CIISA, Faculty of Veterinary Medicine, University of Lisbon, Avenida da Universidade Técnica, Pólo Universitário do Alto da Ajuda, 1300-477 Lisbon, Portugal

Correspondence should be addressed to Marta Laranjo

Received 3 July 2017; Revised 17 October 2017; Accepted 19 October 2017; Published 12 November 2017

Academic Editor: Maria Rosaria Corbo

Copyright © 2017 Marta Laranjo et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

How to Cite this Article

Marta Laranjo, Miguel Elias, and Maria João Fraqueza, “The Use of Starter Cultures in Traditional Meat Products,” Journal of Food Quality, vol. 2017, Article ID 9546026, 18 pages, 2017. doi:10.1155/2017/9546026