The effect of reducing microorganisms on the rate of color development in cured meat
The microorganisms present determine to a great extent the quality of cured meat. Some of them may have unfavorable effects on the color and flavor, whereas others are known to have beneficial effects on these quality factors. Yeasts, bacilli, and streptococci were found to be predominately present...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/26464 |