Effect of sodium lactate used alone or in combination with lysozyme on the physico-chemical and microbiological properties of steamed sausage stored under the refrigeration

Bulletin of the Veterinary Institute in Pulawy

Volumn 48, Issue 1, 2004, Pages 47-51

  Malicki, Adam ^a   Jarmoluk, Andrzej ^a   Bruzewicz, Szymon ^b  

^a WROC AW UNIVERSITY OF ENVIRONMENTAL AND LIFE SCIENCES   (Poland)

^b WROCLAW MEDICAL UNIVERSITY   (Poland)

Author keywords

Food preservation; Lysozyme; Sausages; Sodium lactate

Indexed keywords

LACTATE SODIUM; LYSOZYME; PRESERVATIVE;

ARTICLE; COMMERCIAL PHENOMENA; CONTROLLED STUDY; FOOD STORAGE; FREEZING; LACTIC ACID BACTERIUM; MEAT; MICROORGANISM; NONHUMAN; ORGANOLEPTIC PROPERTY; PHYSICAL CHEMISTRY; PLATE COUNT; WATER VAPOR;

BACTERIA (MICROORGANISMS);

EID: 3042783944     PISSN: 00424870     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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