Growth characteristics of meat starter cultures
- 31 December 1991
- journal article
- Published by Elsevier BV in Meat Science
- Vol. 30 (1), 41-48
- https://doi.org/10.1016/0309-1740(91)90033-m
Abstract
No abstract availableKeywords
This publication has 7 references indexed in Scilit:
- Antibacterial properties of plant essential oilsInternational Journal of Food Microbiology, 1987
- Characterization of lactobacilli isolated from meats and meat productsInternational Journal of Food Microbiology, 1986
- Fermentation Enhancement by Spices: Identification of Active ComponentJournal of Food Science, 1984
- Use of Starter Cultures in MeatsJournal of Food Protection, 1983
- Inhibition of Lactic Acid Bacteria by HerbsJournal of Food Science, 1983
- Lactic acid bacteria of meat and meat productsAntonie van Leeuwenhoek, 1983
- Effect of Natural Spices and Oleoresins on Lactobacillus plantarum in the Fermentation of Dry SausageJournal of Food Science, 1982