A carregar...
Enhancement of Pork Jerky Using Co-cultures of Lactobacillus bulgaricus and Angel Yeast
Strains of Lactobacillus bulgaricus and Angel Yeast were combined to ferment raw pork and make pork jerky. After fermentation, the jerky was dried and then tested for sensory evaluation, pH and free amino acid content. The results showed that the optimal conditions for fermentation using L. bulgaric...
Na minha lista:
| Publicado no: | Indian J Microbiol |
|---|---|
| Main Authors: | , , , , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Springer India
2016
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC4920773/ https://ncbi.nlm.nih.gov/pubmed/27407292 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s12088-016-0603-7 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|