Screening of Probiotics of Lactic Acid Bacteria for Meat System: Evaluation In Vitro and in Mini Dry Fermented Sausage

in 63rd International Congress of Meat Science and Technology
Autor:innen:
C. Vespúcio Bis Souza Department of Food Technology and Engineering, UNESP-São Paulo State University, São José do Rio Preto, SP, Brazil; andreasb@ibilce.unesp.br

Search for other papers by C. Vespúcio Bis Souza in
Current site
Google Scholar
PubMed Close
,
A.L. Barretto Penna Department of Food Technology and Engineering, UNESP-São Paulo State University, São José do Rio Preto, SP, Brazil; andreasb@ibilce.unesp.br

Search for other papers by A.L. Barretto Penna in
Current site
Google Scholar
PubMed Close
, und
A.C. Da Silva Barretto Department of Food Technology and Engineering, UNESP-São Paulo State University, São José do Rio Preto, SP, Brazil; andreasb@ibilce.unesp.br

Search for other papers by A.C. Da Silva Barretto in
Current site
Google Scholar
PubMed Close
Art:
Kapitel
Seiten:
664–665
DOI:
https://doi.org/10.3920/9789086868605_296

Sofortzugang erwerben (PDF-Download und unbegrenzter Online-Zugang):

42,00 €35,00 € excl. VAT
Add to Cart
Token einlösen