Loading...
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...
Na minha lista:
| Main Authors: | , |
|---|---|
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
1973
|
| Fag: | |
| Online adgang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC379833/ https://ncbi.nlm.nih.gov/pubmed/4796166 |
| Tags: |
Tilføj Tag
Ingen Tags, Vær først til at tagge denne postø!
|