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Indigenous Starter Cultures to Improve Quality of Artisanal Dry Fermented Sausages from Chaco (Argentina)
Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performance in situ and considering technological features of the isolated strains, two mixed selected autochth...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Int J Food Sci |
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| Κύριοι συγγραφείς: | , , , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Hindawi Publishing Corporation
2015
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4756577/ https://ncbi.nlm.nih.gov/pubmed/26955636 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1155/2015/931970 |
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