Título: | Selezione dei batteri lattici per il miglioramento della qualita dei salami |
Autores: | PAPA, FAUSTO /et al/ |
Tipo de documento: | texto impreso |
ISBN/ISSN/DL: | 2398 |
Nota general: | ISBN: |
Langues: | Italiano |
Clasificación: | S (Separata) |
Resumen: | The selection of lactic acid bacteria suitable for salami fermentation cannot be based solely on traits such as competitivity and fermentation vigour. The role that these bacteria play in final product quality should also be taken into due account. To this end we compared salami produced with different strains of lactic acid bacteria. The quality verdict, however, for all the salami was positive. |
Nota de contenido: | En: Industrie alimentari 32 258-261 (1993) |
Ejemplares (1)
Código de barras | Signatura | Tipo de medio | Ubicación | Sección | Estado |
---|---|---|---|---|---|
2398 | S | Separata | Laboratorio Tecnológico del Uruguay | Separata | Disponible |