The Infona portal uses cookies, i.e. strings of text saved by a browser on the user's device. The portal can access those files and use them to remember the user's data, such as their chosen settings (screen view, interface language, etc.), or their login data. By using the Infona portal the user accepts automatic saving and using this information for portal operation purposes. More information on the subject can be found in the Privacy Policy and Terms of Service. By closing this window the user confirms that they have read the information on cookie usage, and they accept the privacy policy and the way cookies are used by the portal. You can change the cookie settings in your browser.
In this work, a mixture of Staphylococcus carnosus and Lactobacillus sakei was used for the manufacture of a traditional dry fermented sausage reformulated with camel meat and hump fat. Changes of microbiological, biochemical, sensorial and textural characteristics during the ripening of sausages were investigated. The lactic acid bacteria count was significantly higher at day 7 of ripening in inoculated...
Set the date range to filter the displayed results. You can set a starting date, ending date or both. You can enter the dates manually or choose them from the calendar.