Zobrazeno 1 - 3 of 3 pro vyhledávání: '"Daiana Marafão"'
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Akademický článek
The impact of the partial replacement of sodium chloride in the development of starter cultures during Italian salami production
Autor: Claudia Fieira, João Francisco Marchi, Daiana Marafão, Alexandre da Trindade Alfaro
Publikováno v: Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Abstract Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this stu
Externí odkaz: https://doaj.org/article/700a68d7b0e540e4ab8ff7c9121191e3
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2
Impacto da substituição parcial do cloreto de sódio no desenvolvimento da cultura starter durante a produção do salame tipo italiano
Autor: Alexandre da Trindade Alfaro, João Francisco Marchi, Daiana Marafão, Claudia Fieira
Publikováno v: Brazilian Journal of Food Technology, Vol 21, Iss 0 (2018)
Brazilian Journal of Food Technology, Volume: 21, Article number: e2015036, Published: 26 FEB 2018
Brazilian Journal of Food Technology v.21 2018
Brazilian Journal of Food Technology
Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
Italian salami is a cured meat with high sodium contents which is easy, fast and convenient to consume. Starter cultures are used to improve its sensory characteristics and refine its technological manufacturing process. The goal of this study was to
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0ad47f682daa28b30c986559264bcc6f
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232018000100430&lng=en&tlng=en
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