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Starter cultures MF 42–K in the preparation of raw dried sausages

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dc.contributor.author ILI, V.
dc.date.accessioned 2019-11-14T11:19:41Z
dc.date.available 2019-11-14T11:19:41Z
dc.date.issued 2014
dc.identifier.citation ILI, V. Starter cultures MF 42–K in the preparation of raw dried sausages. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 205-209. ISBN 978-9975-80-840-8. en_US
dc.identifier.isbn 978-9975-80-840-8
dc.identifier.uri http://repository.utm.md/handle/5014/6829
dc.description.abstract This study invetigates the action of starter culture MF 42–R on the charactheristics modifications (pH, aw, W, ΔG) of the raw fermented sausages mixture during the flow sheet. The obtained results allow provisional programming of the possible modifications according to the dosage of the starter cultures and sugar used at mixture preparation, assures the microbiological stability and period of flow sheet. en_US
dc.language.iso en en_US
dc.publisher Technical University of Moldova en_US
dc.rights Attribution-NonCommercial-NoDerivs 3.0 United States *
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/3.0/us/ *
dc.subject raw fermented sausages en_US
dc.subject fermented sausages mixture en_US
dc.subject sausages mixture en_US
dc.title Starter cultures MF 42–K in the preparation of raw dried sausages en_US
dc.type Article en_US


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