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1
Dry-Cured Meat Products
Food & Nutrition Press
Fidel Toldrá
,
Wai-Kit Nip
cured
products
hams
acids
muscle
processing
activity
sausages
fermented
flavor
fatty
salt
amino
enzymes
sci
sausage
effect
fermentation
product
curing
proteins
starter
cultures
drying
toldra
generation
compounds
ripening
content
pork
microbial
nitrate
proteolysis
bacteria
lactic
enzyme
lipolysis
surface
temperature
protein
tissue
nitrite
growth
lipase
oxidation
microorganisms
chemical
composition
peptides
amounts
Godina:
2004
Jezik:
english
Fajl:
PDF, 6.58 MB
Vaši tagovi:
0
/
0
english, 2004
2
The effect of kefir starter on Thai fermented sausage product
Jatupornpipat M.
,
Keatikumjorn P.
kefir
fermented
starter
thai
sausage
bacteria
sausages
product
sensory
fermentation
flavor
lactic
batch
batches
lactobacillus
products
total
technol
addition
plates
acids
amino
analysis
counts
dairy
grains
jatupornpipat
keatikumjorn
lab
lucke
sci
songklanakarin
øõ
intern
jul
lactis
microbial
microorganisms
pork
toldra
yeast
yeasts
acceptability
involved
microb
overall
subsp
editor
effect
fermentations
Jezik:
english
Fajl:
PDF, 59 KB
Vaši tagovi:
0
/
0
english
1
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