טוען...
Behavior and effect of combined starter cultures on microbiological and physicochemical characteristics of dry-cured ham
The behaviour of two combined starter cultures and their influence on the microbiological and physicochemical characteristics of dry-cured ham have been evaluated. Three lots of dry-cured hams were tested during processing (0, 9, 48, 74, 112, 142, 166 and 211 days). Lot 1 had no added starter cultur...
שמור ב:
| הוצא לאור ב: | J Food Sci Technol |
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| Main Authors: | , , , |
| פורמט: | Artigo |
| שפה: | Inglês |
| יצא לאור: |
Springer India
2018
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| נושאים: | |
| גישה מקוונת: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6342814/ https://ncbi.nlm.nih.gov/pubmed/30728553 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-018-3465-7 |
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