[PDF][PDF] Microbiological, Physico-Chemical and Sensory Attributes of Pork Sausages Fermented by Pediococcus pentosaceus Culture and Glucono-Delta-Lactone and …
PB Pantawane, RJ Zende, DM Chavhan… - J. Vet. Pub …, 2013 - iavphs.org.in
The aim of the research was to determine the shelf-life of pork sausages fermented with
bacterial culture Pediococcus pentosaceus and chemical agent glucono-delta-lactone …
bacterial culture Pediococcus pentosaceus and chemical agent glucono-delta-lactone …
INFLUENCE OF FUNCTIONAL COMPONENTS ON THE PHYSICO–CHEMICAL AND SENSORY CHARACTERISTICS OF FERMENTED SAUSAGES
E Joshevska, M Stojanovski… - Journal of Hygienic …, 2014 - eprints.uklo.edu.mk
In this paper, the physico-chemical and sensory characteristics of functional fermented
sausages with addition of probiotic culture Bifidobacterium longum BB536 and …
sausages with addition of probiotic culture Bifidobacterium longum BB536 and …