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Effect of starter culture and turmeric on physico-chemical quality of carabeef pastirma
Carabeef samples were sliced, pressed, cured and divided into 6 groups. Starter cultures (Micrococcus varians M483 (MV), Staphylococcus carnosus (SC), Lactobacillus sakei (LS), M. varians M483+ Lb. sakei and Staph. carnosus + Lb. sakei) were inoculated at the dose of 10(6)–0(7)cfu/g and stored at 10...
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| Главные авторы: | , , , |
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| Формат: | Artigo |
| Язык: | Inglês |
| Опубликовано: |
Springer-Verlag
2010
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| Предметы: | |
| Online-ссылка: | https://ncbi.nlm.nih.gov/pmc/articles/PMC3550977/ https://ncbi.nlm.nih.gov/pubmed/23572607 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-010-0021-5 |
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