ListarDepartamento de Bromatología y Tecnología de los Alimentos por tema "Lactic acid bacteria (LAB)"
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Behavior and effect of combined starter cultures on microbiological and physicochemical characteristics of dry- cured ham
(Springer, 2019)The behaviour of two combined starter cultures and their influence on the microbiological and physicochemical characteristics of dry-cured ham have been evaluated. Three lots of dry-cured hams were tested during processing ...