The effect of spices and manganese on meat starter culture activity
- 31 December 1993
- journal article
- Published by Elsevier in Meat Science
- Vol. 33 (3) , 391-399
- https://doi.org/10.1016/0309-1740(93)90010-f
Abstract
No abstract availableKeywords
This publication has 9 references indexed in Scilit:
- Growth characteristics of meat starter culturesMeat Science, 1991
- Antibacterial properties of plant essential oilsInternational Journal of Food Microbiology, 1987
- Fermentation Enhancement by Spices: Identification of Active ComponentJournal of Food Science, 1984
- Inhibition of Lactic Acid Bacteria by HerbsJournal of Food Science, 1983
- Effect of Natural Spices and Oleoresins on Lactobacillus plantarum in the Fermentation of Dry SausageJournal of Food Science, 1982
- Control of Staphylococcus aureus in Dry Sausage by a Newly Developed Meat Starter Culture and Phenolic-Type AntioxidantsJournal of Food Protection, 1981
- Inorganic Elements in Beef Muscle and Their Relative Degree of Binding in Aqueous Beef Muscle ExtractsJournal of Agricultural and Food Chemistry, 1966
- A MEDIUM FOR THE CULTIVATION OF LACTOBACILLIJournal of Applied Bacteriology, 1960
- Spectrochemical Determination of Mineral-Element Content of BeefAnalytical Chemistry, 1952