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Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages. Strains of Lactobacillus plantarum and have the potential for use as starter cultures in the manufacture of Italian sausage type. Fate of the microbial population and the physico-chemical parameters of "Sanganel" a typical blood sausages of the Friuli, a north-east region of Italy. Click here to sign up. Remember me on this computer. Characterisation of naturally fermented sausages produced in the North East of Italy.

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Click here to sign up. Strains of Lactobacillus plantarum and have the potential for use as starter cultures in the manufacture of Italian sausage type. Scholarship of 1 year provided by home university in Brazil Urban Planning projects developed under multicultural environment.

Philosophy - Oceanography Tables from this paper. Skip to main content. Citations Publications citing this paper. Fate of the microbial population and the physico-chemical parameters of "Sanganel" a typical blood sausages of the Friuli, a north-east region of Italy. Physico-chemical characteristics and engetecbo fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices.

The aim of this study was to evaluate the use of lactic acid bacteria selected from the native microbiota of sausages produced by spontaneous fermentation as starter cultures for the production of sausage.

Tecnología de fabricación del azúcar mascavo (panela granulada)

Bacterial starter cultures for meat fermentation Marta HugasJosep M. A possible approach to assess acidification of meat starter cultures: Log In Sign Up.

Remember me on this computer. Analysis of biogenic engetdcno in northern and southern European sausages and role of flora in amine production. English C2 TOEFL and Ejgetecno Degree held in English Spanish C2 Six months in Seville Spain Italian C2 More than one year in Italy French B1 Currently learning in Brussels Skills and other important points - Architect, urban and spatial planner with special interest on EU policy implementation - Passionate about involvement of stakeholders - Skillful communicator and ability to speak in public in English, Portuguese, Italian and Spanish - Interdisciplinary background and critical outlook - Ample knowledge of cartography and map tools, also graphic design Experience on organisation of events, eye to detail, speaker in conferences, easy adaptation to multicultural environments, proactive, agility.

Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages. Ana Vitoria Teresa De Magalhaes. By clicking accept or continuing to use the site, you agree to the terms outlined in our Privacy PolicyTerms of Serviceand Dataset License.

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Development of movie, director of art, movie here - Congress about Iberian Peninsula Quantification and characterization of microbial populations associated with naturally fermented Greek dry salami John SamelisS. Enter the email address you signed up with and we'll email you a reset link.

You're using an out-of-date version of Internet Explorer. Help Center Find new research papers in: Maritime Spatial Planning and Land and sea interactions ongoing Award: Skip to search form Skip to main content. Extra courses that complemented my academic life: Development of projects to Angola, Brazil and Latin America.

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References Publications referenced by this paper. Apontamentos de tecnologia de carnes. Characterisation of naturally fermented sausages produced in the North East of Italy.