Starter cultures MF 42–K in the preparation of raw dried sausages

dc.contributor.author	ILI, V.
dc.date.accessioned	2019-11-14T11:19:41Z
dc.date.available	2019-11-14T11:19:41Z
dc.date.issued	2014
dc.identifier.citation	ILI, V. Starter cultures MF 42–K in the preparation of raw dried sausages. In: MTFI – 2014. Modern technologies, in the food industry–2014: proc. of the intern. conf., October 16–18, 2014. Chişinău, 2014, pp. 205-209. ISBN 978-9975-80-840-8.	en_US
dc.identifier.isbn	978-9975-80-840-8
dc.identifier.uri	http://repository.utm.md/handle/5014/6829
dc.description.abstract	This study invetigates the action of starter culture MF 42–R on the charactheristics modifications (pH, aw, W, ΔG) of the raw fermented sausages mixture during the flow sheet. The obtained results allow provisional programming of the possible modifications according to the dosage of the starter cultures and sugar used at mixture preparation, assures the microbiological stability and period of flow sheet.	en_US
dc.language.iso	en	en_US
dc.publisher	Technical University of Moldova	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	raw fermented sausages	en_US
dc.subject	fermented sausages mixture	en_US
dc.subject	sausages mixture	en_US
dc.title	Starter cultures MF 42–K in the preparation of raw dried sausages	en_US
dc.type	Article	en_US