机译:商业启动培养物对骆驼肉和驼峰脂肪制备传统干发酵香肠的物理化学,微生物学和纹理特征的影响
Research Unity Bio-Preservation and Valorization of Agricultural Product UR13-AGRO02 High Food Industries School of Tunisia 58 Avenue Alain Savary 1003 Tunis El Khadra Tunisia;
Research Unity Bio-Preservation and Valorization of Agricultural Product UR13-AGRO02 High Food Industries School of Tunisia 58 Avenue Alain Savary 1003 Tunis El Khadra Tunisia;
Research Unity Bio-Preservation and Valorization of Agricultural Product UR13-AGRO02 High Food Industries School of Tunisia 58 Avenue Alain Savary 1003 Tunis El Khadra Tunisia;
Research Unity Bio-Preservation and Valorization of Agricultural Product UR13-AGRO02 High Food Industries School of Tunisia 58 Avenue Alain Savary 1003 Tunis El Khadra Tunisia;
Department of Animal Resources Fisheries and Food Technology National Agronomic Institute of Tunisia 43 Avenue Charles Nicolle 1082 Tunis-Mahrajene Tunisia;
Department of Animal Resources Fisheries and Food Technology National Agronomic Institute of Tunisia 43 Avenue Charles Nicolle 1082 Tunis-Mahrajene Tunisia;
Biochemical characteristics; Camel meat; Dry fermented sausage; Microbiological characteristics; Sensorial characteristics; Starter cultures;
机译:商业启动培养物对骆驼肉和驼峰脂肪制备传统干发酵香肠的物理化学,微生物学和纹理特征的影响
机译:精选发酵剂培养的突尼斯干家禽肉香肠的微生物,生物化学和组织特性
机译:用骆驼肉和驼峰脂肪重新配制的干发酵香肠中分离的植物乳杆菌的特性和选择
机译:利用益生菌乳酸杆菌IIA-2C12发酵羊肉香肠的物理化学和微生物特性作为起始培养物
机译:细菌发酵剂的培养,老化和发酵对发酵牛肉香肠某些特性的影响。
机译:用减脂和功能性起子培养物生产的发酵香肠的理化功能和风味特性评估
机译:起子培养加法和加工方法对传统干酵乳素培养和纹理谱的影响PetrovskáKlobása