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Zwei verschiedene starterkulturen als potenzielle inhibitoren von l monocytogenes in rohwürsten / Two different starter cultures as potential inhibitors of L monocytogenes in fermented sausages
(Deutscher Fachverlag GmbH, Frankfurt Main, 2018)
The aim of the study was to investigate the effectiveness of selected bakteriocinogenic starter cultures as potential inhibitors of Listeria monocytogenes in industrially produced raw sausages. A cocktail of four L ...
Qualität der Rohwurst Sremski Kulen: Produktion unter traditionellen und industriellen Bedingungen in Serbien / Quality of fermeted sausage Sremski Kulen produced under traditional and industrial conditions in Serbia
(Deutscher Fachverlag GmbH, Frankfurt Main, 2018)
Sremski Kulen is a traditional fermented sausage produced from pork meat, seasoned with paprika and stuffed in pork appendix. High demand for this sausage led to its production on industrial level too. The aim of this study ...