Diversity of Lactobacillus microflora in homemade raw sausages during the ripening
Abstract. The main purpose of our study is to prove the diversity of the Lactobacillus microflora in domestic raw sausages during ripening. Raw sausages from pork meat (bacon from the neck, front pig shoulder, pork belly) with the addition of salt, red chili pepper and mint were prepared for that pu...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Trakia University. Faculty of Agriculture, Stara Zagora
2020-12-01
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| Series: | Agricultural Science and Technology |
| Subjects: | |
| Online Access: | https://agriscitech.eu/diversity-of-lactobacillus-microflora-in-homemade-raw-sausages-during-the-ripening/ |