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Modeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation

机译：改进泰式香肠发酵及香肠制备及运输成本估算的起始培养增长的建模

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Wiramsri Sriphochanart; Wanwisa Skolpap;
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1. Modeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation [J] . Wiramsri Sriphochanart, Wanwisa Skolpap Food Science & Nutrition . 2018,第6期

机译：用于改善泰国香肠发酵的发酵剂生长模型，以及香肠制备和运输的成本估算
2. THE USE OF SELECTED LACTIC ACID BACTERIA STARTER CULTURES FOR IMPROVED THAI SAUSAGE FERMENTATION [J] . WIRAMSRI SRIPHOCHANART and WANWISA SKOLPAP Journal of Food Processing and Preservation . 2011,第3期

机译：精选乳酸菌发酵剂发酵剂用于改良泰国香肠的发酵
3. Monitoring Lactobacillus plantarum BCC 9546 starter culture during fermentation of Nham, a traditional Thai pork sausage. [J] . Plearnpis Luxananil, Ruangurai Promchai, Srianant Wanasen, International Journal of Food Microbiology . 2009,第3期

机译：在传统的泰国猪肉香肠Nham的发酵过程中监控植物乳杆菌BCC 9546发酵剂的培养。
4. Characterization and selection of LAB isolated from artisanal Petrovac sausage for their potential use as starter cultures [C] . B. Danilovi?, T. ?ugi?-Petrovi?, Lj. Petrovi?, International Conference on Environmental, Industrial and Applied Microbiology . 2014

机译：从工匠佩特罗维克香肠隔离的实验室的特征与选择，潜在用途作为起动性培养
5. Bacterial starter cultures, aging and fermentation effects on some characteristics of fermented beef sausages. [D] . Candogan, Kezban. 2000

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。
6. Modeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation [O] . Wiramsri Sriphochanart, Wanwisa Skolpap 2018

机译：用于改善泰国香肠发酵的发酵菌生长模型以及香肠制备和运输的成本估算
7. Comparison of Sensory Properties, Shelf Live and Microbiological Safety of Industrial Sausages Produced with Autochthonous and Commercial Starter Cultures (Starter Cultures for Sausages Production) [O] . Frece Jadranka, Kovačević Dragan, Kazazić Snježana, 2014

机译：本地和商业发酵剂生产的工业香肠的感官特性，保质期和微生物安全性比较（用于香肠生产的发酵剂）

Modeling of starter cultures growth for improved Thai sausage fermentation and cost estimating for sausage preparation and transportation

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