A comparison of the effect of meat formulation on the heat resistance of free or encapsulated cultures of Lactobacillus sakei

Journal of Food Science

Volumn 67, Issue 9, 2002, Pages 3428-3434

  Lemay, M J ^a   Champagne, C P ^a   Gariepy C ^a   Saucier, L ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Encapsulation; Heat; Meat; Protective culture; Resistance

Indexed keywords

GALLUS GALLUS; LACTOBACILLUS; LACTOBACILLUS SAKEI;

EID: 0036868108     PISSN: 00221147     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2621.2002.tb09601.x     Document Type: Article

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