Visualitzant per matèria "Embotits"
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Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture
(2007)The application of high hydrostatic pressure (200 MPa) to meat batter just before sausage fermentation and the inoculation of starter culture were studied to improve the safety and quality of traditional ... -
Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages
(2007)The addition of starter culture and high pressure processing after ripening improved the microbial quality of low-acid fermented sausages (fuet and chorizo). The use of Lactobacillus sakei CTC6626 and ... -
Recomanacions sobre pràctiques higièniques per embotits fermentats tradicionals
(2007-10-31)La seguretat i qualitat dels aliments és actualment una de les majors preocupacions dels consumidors europeus i una prioritat política en Estats Units i Europa, a través del Programa Agenda 2000 i el ...