Wordt geladen...
Fat Inclusion Level, NaCl Content and LAB Starter Cultures in the Manufacturing of Italian-Type Ostrich Salami: Weight Loss and Nutritional Traits †
The experiment studied the effect of two different fat inclusion levels (30% and 40%), NaCl contents (2.4 and 2.6%) and starter cultures (lactic acid bacteria (LAB) 6: L. curvatus/S. xylosus; LAB 8: L. sakei/S. xylosus) on the weight loss and nutritional composition of Italian-type ostrich salami. W...
Bewaard in:
| Gepubliceerd in: | Foods |
|---|---|
| Hoofdauteurs: | , , |
| Formaat: | Artigo |
| Taal: | Inglês |
| Gepubliceerd in: |
MDPI
2020
|
| Onderwerpen: | |
| Online toegang: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7230627/ https://ncbi.nlm.nih.gov/pubmed/32290184 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9040476 |
| Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|