CRUDE BACTERIOCIN EXTRACT EFFECT ON THE MICROBIOLOGICAL AND SENSORIAL CHARACTERISTICS OF SOLOMO REDONDO (</I>Longissimus dorsi</I>) VACUUM-PACKAGING
The application of crude bacteriocins extract (CBE) produced by Lactobacillus plantarum LPBM10 is tested on the microbiological and sensory characteristics of rib filets (Longissimus dorsi) vacuum packing for 31 days storage at 3°C. As parameters of meat quality through time microbiology analysis,...
Guardado en:
| Autores principales: | , , |
|---|---|
| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Universidad de Antioquia
2009
|
| Materias: | |
| Acceso en línea: | https://doaj.org/article/c57cf3fa00bb4315975846bb7ed87a81 |
| Etiquetas: |
Agregar Etiqueta
Sin Etiquetas, Sea el primero en etiquetar este registro!
|