Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus dlbrueckii subsp. delbrueckii

Studies were conducted to stabilize minced meat by fermentation using mixed lactic acid bacteria cultures isolated from natural fermented foodstuffs and selected for their antimicrobial activity against some hazardous microorganisms. Fresh meat of camel purchased from the slaughterhouse of Rabat (Mo...

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Autores principales: Kalalou,Ichraq, Faid,Mohamed, Touhami Ahami,Ahmed
Lenguaje:English
Publicado: Pontificia Universidad Católica de Valparaíso 2004
Acceso en línea:http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0717-34582004000300005
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