Investigation of Heteropolysaccharide-Producing Lactobacillus Plantarum TMW 1.1308 in Cooked Ham

in 63rd International Congress of Meat Science and Technology
Autor:innen:
J. Hilbig 1Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany; myriam.loeffler@uni-hohenheim.de

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M. Loeffler 1Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany; myriam.loeffler@uni-hohenheim.de

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K. Herrmann 1Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany; myriam.loeffler@uni-hohenheim.de

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J. Weiss 1Department of Food Physics and Meat Science, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 21/25, 70599 Stuttgart, Germany; myriam.loeffler@uni-hohenheim.de

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Art:
Kapitel
Seiten:
706–707
DOI:
https://doi.org/10.3920/9789086868605_316

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