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Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages

Pérez-Chabela, M. de L. Totasaus, A. Guerrero, I.

Evaluation of thermotolerant capacity of lactic acid bacteria isolated from commercial sausages and the effects of their addition on the quality of cooked sausages

Subjects--Topical Terms:
SALSICHA
CARNE TRATADA
BACTÉRIA
ANÁLISE QUÍMICA
ANÁLISE MICROBIOLÓGICA

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