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Effects of pure starter cultures on physico-chemical and sensory quality of dry fermented Chinese-style sausage
Dry fermented Chinese-style sausages prepared in laboratory inoculating with Lactobacillus casei subsp. casei-1.001, Pediococcus pentosaceus-ATCC 33316, Staphylococcus xylosus-12 and without starter culture randomly sampled at 0, 3, 10, and 24 days of ripening were analyzed for physico-chemical and...
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| Hauptverfasser: | , , |
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| Format: | Artigo |
| Sprache: | Inglês |
| Veröffentlicht: |
Springer-Verlag
2010
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| Schlagworte: | |
| Online Zugang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550974/ https://ncbi.nlm.nih.gov/pubmed/23572623 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0030-4 |
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