Reduction of adhesion of a Lactobacillus sp. to collagen sausage casing by proteins

Food Research International

Volumn 29, Issue 3-4, 1996, Pages 249-257

  Barriga, M I ^a   Piette, J P G ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

adhesion; casing; Lactobacillus; proteins; sausage

Indexed keywords

BACTERIA (MICROORGANISMS); BOVINAE; LACTOBACILLUS; LACTOBACILLUS SP.;

EID: 0030118540     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/0963-9969(96)00031-2     Document Type: Article

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