EFECTO DEL EXTRACTO CRUDO DE BACTERIOCINAS SOBRE LAS CARACTERÍSTICAS MICROBIOLÓGICAS Y SENSORIALES DE SOLOMO REDONDO (Longissimus dorsi) EMPACADO AL VACÍO CRUDE BACTERIOCIN EXTRACT EFFECT ON THE MICROBIOLOGICAL AND SENSORIAL CHARACTERISTICS OF SOLOMO REDONDO (Longissimus dorsi) VACUUM-PACKAGING
Se evalúa la aplicación de extracto crudo de bacteriocinas (ECB), producido por Lactobacillus plantarum LPBM10 sobre las características microbiológicas y sensoriales de filetes de solomo redondo (Longissimus dorsi) empacado al vacío, durante 31 días de almacenamiento a 3°C. Se realizan análisis mic...
Main Authors: | Sandra M VÁSQUEZ, Héctor SUÁREZ M, Olga I MONTOYA C |
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Format: | Article |
Language: | English |
Published: |
Universidad de Antioquia
2009-05-01
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Series: | Vitae |
Subjects: | |
Online Access: | http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042009000200003 |
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