首页> 外文OA文献 >Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages Avaliação da capacidade termotolerante de bacterias lácticas isoladas de salsichas comerciais e os efeitos de sua adição na qualidade de salsichas cozidas

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Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages Avaliação da capacidade termotolerante de bacterias lácticas isoladas de salsichas comerciais e os efeitos de sua adição na qualidade de salsichas cozidas

机译：评估从商业香肠中分离出的乳酸菌的耐热性及其添加对熟香肠质量的影响的评估评估从商业香肠中分离出的乳酸菌的耐热性及其添加对熟香肠的质量的影响

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María de Lourdes Pérez-Chabela; Alfonso Totosaus; Isabel Guerrero;
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1. Avalia??o da capacidade termotolerante de bacterias lácticas isoladas de salsichas comerciais e os efeitos de sua adi??o na qualidade de salsichas cozidas [J] . Pérez-Chabela María de Lourdes, Totosaus Alfonso, Guerrero Isabel Food Science and Technology (Campinas) . 2008,第1期

机译：评估商业香肠的孤立乳酸菌的热耦合容量及其阿迪的影响？作为煮熟的香肠
2. Characterization and identification of thermotolerant lactic acid bacteria isolated from cooked sausages as bioprotective cultures. [J] . Ramirez-Chavarin N. L., Wacher-Rodarte C., Perez-Chabela M. L. Journal of Muscle Foods . 2010,第3期

机译：从煮熟的香肠中分离出的耐热乳酸菌作为生物保护性培养物的表征和鉴定。
3. EFECTO DE BACTERIAS ????CIDO L????CTICAS TERMORESISTENTES EN SALCHICHAS COCIDAS THERMORESISTAN LACTIC ACID BACTERIA EFFECT ON COOKED SAUSAGES [J] . A. Totosaus, M. L. Pérez-Chabela, T. Victoria-León, CyTA Journal of Food . 2006,第2期

机译：耐热肠胃菌对煮熟的香肠的作用耐热肠胃菌对煮熟的香肠的作用
4. Evaluation of the Biofungicides Effects of Lactic Acid Bacteria against Penicillium digitatum [C] . C. L. Gerez, M. S. Carbajo, G. Rollan, International citrus congress . 2010

机译：乳酸菌对青霉酸碱的生物致原因的评价
5. The antimicrobial activity of gangliosides isolated from lactic acid bacteria, cultured dairy foods, and bovine milk fat. [D] . Boykins, Carollyn Hope. 2001

机译：从乳酸菌，培养的乳制品和牛脂肪中分离出来的神经节苷脂的抗菌活性。
6. Microbial Quality and Direct PCR Identification of Lactic Acid Bacteria and Nonpathogenic Staphylococci from Artisanal Low-Acid Sausages [O] . T. Aymerich, B. Martín, M. Garriga, 2005

机译：手工低酸香肠中乳酸菌和非致病性葡萄球菌的微生物质量和直接PCR鉴定
7. Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages Avaliação da capacidade termotolerante de bacterias lácticas isoladas de salsichas comerciais e os efeitos de sua adição na qualidade de salsichas cozidas [O] . María de Lourdes Pérez-Chabela, Alfonso Totosaus, Isabel Guerrero 2008

机译：评价从商业香肠中分离的乳酸菌的耐热能力及其添加对熟香肠质量的影响评价从商业香肠中分离的乳酸菌的耐热能力及其添加对熟香肠质量的影响

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