Use of pediocins in the production technology of semi-seasoned salami. Pt.1

Zaniboni, M.; Bersani, C.; Cantoni, C. . Istituto di Ispezione degli Alimenti di Origine Animale

Use of pediocins in the production technology of semi-seasoned salami. Pt.1

1995

Zaniboni, M. | Bersani, C. | Cantoni, C. (Milan Univ. (Italy). Istituto di Ispezione degli Alimenti di Origine Animale)

English. The direct addition of pediocins to semiseasoned salami have not furnished positive effects to control L. monocytogenes

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Italian. L'aggiunta diretta di pediocine negli impasti di salami a breve stagionatura non ha ottenuto alcun effetto nell'inibizione di L. monocytogenes

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AGROVOC Keywords

acidification bactericidas bactericide carne de cerdo cultivos iniciadores culture starter inhibition listeria monocytogenes micrococcus pediococcus productos animales procesados technologie alimentaire viande porcine

Bibliographic information

Published in

Ingegneria Alimentare (Italy) | Conserve Animali

Volume 11 Issue 1 ISSN 0394-588X

Pagination

pp. 20-26

Other Subjects

Propiedades organolepticas; Propriete organoleptique; Produit animal transforme; Acidificacion; Tecnologia de los alimentos; Inhibicion

Language

Italian

Note

Summaries (En, It)

2 graphs

Type

Summary

In AGRIS since: 1995-08-15

Format: AGRIS AP

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This bibliographic record has been provided by Istituto di Servizi per il Mercato Agricolo Alimentare

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Use of pediocins in the production technology of semi-seasoned salami. Pt.1

1995

AGROVOC Keywords

Bibliographic information