ASSESSMENT OF FERMENTED SAUSAGE SAFETY
The current trend is to create functional foods to improve the health of consumers. More often, these are products, which contain live microorganisms or bacterial starter cultures. An important property of bacterial starter cultures is the antagonism, i.e. suppression of microorganism growth that ca...
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| Format: | Article |
| Language: | Russian |
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Kemerovo State University
2015-09-01
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| Series: | Техника и технология пищевых производств |
| Subjects: | |
| Online Access: | http://fptt.ru/stories/archive/38/9.pdf |