ShareStarter cultures: their industrial manufacture for the meat industry.
Author(s) : METZ M.
Type of article: Article
Summary
The starter culture mixture normally consists of several pure strains and is sold in frozen or freeze-dried form with and without the carrier substance, depending on the manufacturer. The quality of these industrially produced microorganisms decisively affects the quality of dry sausage ripening.
Details
- Original title: Starter cultures: their industrial manufacture for the meat industry.
- Record ID : 1994-3222
- Languages: English
- Source: Fleischwirtschaft - vol. 73 - n. 12
- Publication date: 1993/12
- Document available for consultation in the library of the IIR headquarters only.
Links
See other articles in this issue (1)
See the source
Indexing
-
Investigations of the thermophysical characteri...
- Author(s) : NICOLAENKO S. V., ANTIPOV S. T., POJMANOV V. V., et al.
- Date : 2001
- Languages : Russian
- Source: Vestnik Mezdunarodarnoj Akademii Holoda - n. 2
View record
-
The freeze-thaw stress response of the yeast Sa...
- Author(s) : PARK J. I., GRANT C. M., ATTFIELD P. V., DAWES I. W.
- Date : 1997/10
- Languages : English
- Source: Appl. environ. Microbiol. - vol. 63 - n. 10
View record
-
Survival curves for microbial species stored by...
- Author(s) : MIYAMOTO-SHINOHARA Y., SUKENOBE J., IMAIZUMI T., et al.
- Date : 2006/02
- Languages : English
- Source: Cryobiology - vol. 52 - n. 1
View record
-
Functional properties of vacuum-dried, freeze-d...
- Author(s) : CHINPARHAST N., JANTAWAT P., KRISTAVEE D.
- Date : 1995
- Languages : English
- Source: ASEAN Food J. - vol. 10 - n. 1
View record
-
Liquid-drying of microorganisms using a simple ...
- Author(s) : MALIK K. A.
- Date : 1992
- Languages : English
- Source: World J. Microbiol. Biotechnol. - vol. 8 - n. 1
View record