Microbiology of Lebanon Bologna
Various aspects of the microbiology of the Lebanon bologna process were studied. Manufacture of Lebanon bologna appeared to be similar to that of summer sausage and other fermented sausages and consisted of a lactic acid fermentation by lactobacilli accompanied by the production of cured meat color...
保存先:
| 出版年: | Appl Microbiol |
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| 主要な著者: | , |
| フォーマット: | Artigo |
| 言語: | Inglês |
| 出版事項: |
American Society for Microbiology (ASM)
1973
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| 主題: | |
| オンライン･アクセス: | https://ncbi.nlm.nih.govhttps://pmc.ncbi.nlm.nih.gov/articles/PMC379833/ https://ncbi.nlm.nih.govhttps://pubmed.ncbi.nlm.nih.gov/4796166/ https://ncbi.nlm.nih.govhttps://doi.org/10.1128/am.26.4.489-496.1973 |
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