Pregled bibliografske jedinice broj: 209045
Possible application of bacteriocins and starter cultures in upgrading of quality and safety of traditionally fermented sausages.
Possible application of bacteriocins and starter cultures in upgrading of quality and safety of traditionally fermented sausages. // Safety of traditionally fermented sausages: research of protective cultures and bacteriocins. / - (ur.).
Vrnjačka Banja, Jugoslavija: -, 2005. (predavanje, nije recenziran, sažetak, znanstveni)
CROSBI ID: 209045 Za ispravke kontaktirajte CROSBI podršku putem web obrasca
Naslov
Possible application of bacteriocins and starter cultures in upgrading of quality and safety of traditionally fermented sausages.
Autori
Hadžiosmanović, Mirza ; Gasparik-Reichardt, Judith ; Smajlović, Muhamed ; Vesković-Moračanin, Slavica ; Zdolec, Nevijo
Vrsta, podvrsta i kategorija rada
Sažeci sa skupova, sažetak, znanstveni
Izvornik
Safety of traditionally fermented sausages: research of protective cultures and bacteriocins.
/ - , 2005
Skup
53. međunarodno savjetovanje industrije mesa. Novi integralni pristupi bezbednosti mesa i proizvoda od mesa.
Mjesto i datum
Vrnjačka Banja, Jugoslavija, 13.06.2005. - 15.06.2005
Vrsta sudjelovanja
Predavanje
Vrsta recenzije
Nije recenziran
Ključne riječi
bacteriocins; starter cultures; fermented sausages
Sažetak
The possibility of implementation of bacterial starter cultures and/or bacteriocins in production of traditionally fermented sausages is presented.
Izvorni jezik
Engleski
Znanstvena područja
Veterinarska medicina
