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Lactococcus lactis ssp. lactis as Potential Functional Starter Culture
The aim of this study is to identify and characterise potential autochthonous functional starter cultures in homemade horsemeat sausage. The dominant microflora in the samples of horsemeat sausage were lactic acid bacteria (LAB), followed by micrococci. Among the LAB, Lactococcus lactis ssp. lactis...
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| Publicat a: | Food Technol Biotechnol |
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| Autors principals: | , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
University of Zagreb Faculty of Food Technology and Biotechnology
2014
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5079153/ https://ncbi.nlm.nih.gov/pubmed/27904322 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.17113/ftb.52.04.14.3794 |
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