Microflora of "Sremska salami" produced with and without starter culture
2001
Savic, S. (Institut za stocarstvo, Beograd - Zemun (Yugoslavia)) | Buncic, O. | Uzelac, B. | Tripkovic, J.
This paper gives the layout of microbiological, physicochemical and organoleptic investigations of "Sremska salami" produced with and without starter culture added. As a starter culture, a commercial preparation "Flora Carn Sl. 100 (Ch. Hansen, Denmark), has been used. The preparation consisted of mixed lyophilized cultures of Staphylococcus carnosus and Lactobacillus pentosus (= L. plantarum) with total number of cells over 5 x 10**11/g.
显示更多 [+] 显示较少 [-]AGROVOC关键词
书目信息
Tehnologija mesa (Yugoslavia) | Meat Technology
卷
42
期
1-2
ISSN
0494-9846
页码
pp. 71-74
其它主题
Propiedades organolepticas; Propiedades fisicoquimicas; Propriete physicochimique; Propriete organoleptique
语言
塞尔维亚
注释
Summaries (En, Sr)
4 graphs; 1 table; 11 ref.
翻译的标题
Mikroflora "Sremske salame" proizvedene sa i bez starter-kulture
类型
Summary; Conference
粮农组织大会
48. savetovanje industrije mesa - sa medjunarodnim ucescem, Niska Banja (Yugoslavia), Nov 1999
2001-08-15
AGRIS AP