A carregar...
Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages
Enterococcus faecium SE920, Debaryomyces hansenii FHSCC 253H, Penicillium chrysogenum CECT 20922, producer of the antifungal protein PgAFP, and this protein itself have previously been proposed to control toxigenic molds in dry-cured meat products. However, their effects on the usual microbial popul...
Na minha lista:
| Publicado no: | Foods |
|---|---|
| Main Authors: | , , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
MDPI
2020
|
| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7589790/ https://ncbi.nlm.nih.gov/pubmed/33096605 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods9101505 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|