Efecto de bacterias ácido lácticas termoresistentes en salchichas cocidas
Lactic acid bacteria (LAB) had been employed in fermented sausages as protective cultures, reducing the population of other non-desirable microorganisms. The isolation of LAB that can survive thermal treatment could be an alternative to improve the shelf-life of cooked products. Eight strains of LAB...
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| Udgivet i: | Ciencia y Tecnología Alimentaria |
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| Principais autores: | , , , |
| Format: | Artigo |
| Sprog: | Inglês |
| Udgivet: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2006
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| Fag: | |
| Online adgang: | https://www.redalyc.org/articulo.oa?id=72450210 |
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