Blar i NTNU Open på forfatter "Kaiander, Katrine"
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Sodium reduction in dry fermented sausages - Effects on the fermentation process, product quality and taste
Kaiander, Katrine (Master thesis, 2018)Dry fermented sausage is considered a traditional craft containing a high amount of salt. Lactic acid bacteria play an essential role in the production of fermented meat production. The bacteria are essential for lowering ...