Acceleration of the curing process in ham production using Lactobacillus Plantarum
The feasibility of inoculating pork hams with Lactobacillus plantarum to accelerate the curing period without impairing the organoleptic and chemical properties was examined. The model meat system was applied by using 16 1-kg hams in a four by four factorial design experiment. The four factors were...
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| Format: | Thesis |
| Language: | English |
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1990.
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