The curing agent sodium nitrite, used in the production of fermented sausages, is less inhibiting to the bacteriocin-producing meat starter culture lactobacillus curvatus LTH 1174 under anaerobic conditions /
Wedi'i Gadw mewn:
| Prif Awdur: | Verluyten, Jurgen. |
|---|---|
| Awduron Eraill: | Messens, Winy., Vuyst, Luc De. |
| Fformat: | Erthygl |
| Iaith: | English |
| Pynciau: | |
| Tagiau: |
Ychwanegu Tag
Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!
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| Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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Eitemau Tebyg
- Oxygen-dependent regulation of the expression of the catalase gene katA of lactobacillus sakei LTH677 /
- Enabling sodium batteries using lithium-substituted sodium layered transition metal oxide cathodes /
- A fluorescent chemosensor for sodium based on photoinduced electron transfer /
-
The effects of increasing the sodium content of grass or concentrates on the nutrition of sheep /
gan: Phillips, C. J. C. -
Dry-cured meat products
gan: Toldrá, Fidel
Cyhoeddwyd: (2002)