Título: | Produzione ed utilizzazione di colture starter fresche nell' industria dei salumi |
Autores: | PAPA, F. ; GRAZIA, L. |
Tipo de documento: | texto impreso |
ISBN/ISSN/DL: | 2405 |
Nota general: | ISBN: |
Langues: | Italiano |
Clasificación: | S (Separata) |
Resumen: | The authors verifiedthe usefulness of fresh starter cultures in the manufactire of italian dry sausage. Starter cultures are obtained with a fermentor instead of using lyophilized cultures commonly found in the market. The use of fresh starter cultures has produced several advantages: immediate fermentation, greater antogonism towards natural microflora and the possibility to differentiate and personalize production by using strains which have been produced and selected on sile. The easy installation and use of a fermentor have been demostrated in a medium-large dry sausage factory. |
Nota de contenido: | En: Industrie alimentari 29 537-540 (1990) |
Ejemplares (1)
Código de barras | Signatura | Tipo de medio | Ubicación | Sección | Estado |
---|---|---|---|---|---|
2405 | S | Separata | Laboratorio Tecnológico del Uruguay | Separata | Disponible |