Identification and characterization of lactic acid bacteria isolated from traditional chorizo made in Castilla-Leon (English)
- New search for: Santos, E.M.
- New search for: Santos, E.M.
- New search for: González-Fernández, C.
- New search for: Jaime, I.
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In:
Food science and technology international
;
3
, 1
; 21-30
;
1997
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ISSN:
- Article (Journal) / Print
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Title:Identification and characterization of lactic acid bacteria isolated from traditional chorizo made in Castilla-Leon
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Contributors:
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Published in:Food science and technology international ; 3, 1 ; 21-30
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Publisher:
- New search for: Sage Publications
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Place of publication:London [u.a.]
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Publication date:1997
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ISSN:
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ZDBID:
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Type of media:Article (Journal)
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Type of material:Print
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Language:English
- New search for: 58.34
- Further information on Basic classification
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Keywords:
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Classification:
BKL: 58.34 Lebensmitteltechnologie -
Source:
Table of contents – Volume 3, Issue 1
The tables of contents are generated automatically and are based on the data records of the individual contributions available in the index of the TIB portal. The display of the Tables of Contents may therefore be incomplete.
- 1
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Some aspects of vegetable pickling processesNabais, R.M. et al. | 1997
- 13
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Influence of temperature on rheological behaviour of jams of apricot (Prunus armeniaca), bilberry (Vaccinium myrtillus) and rose hip (Rosa canina)Villarán, M.C. et al. | 1997
- 21
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Identification and characterization of lactic acid bacteria isolated from traditional chorizo made in Castilla-LeonSantos, E.M. et al. | 1997
- 31
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Use of starter cultures in dry-fermented sausage (chorizo) and their influence on the sensory propertiesGonzález-fernández, C. et al. | 1997
- 43
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Microscopic crystalline inclusions in Mahon cheeseFrau, M. et al. | 1997
- 49
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Preparation and chemical and microstructural characterization of surimi from hake (Merluccius merluccius) and horse mackerel (Trachurus trachurus)Álvarez-Parrilla, E. et al. | 1997
- 61
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Book reviews| 1997
- 65
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News| 1997
- 67
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Instructions to authors| 1997