Lactobacillus plantarum AJ2 isolated from naturally fermented sausage and its effects on the technological properties of Milano-type salami

Ciencia e Tecnologia de Alimentos

Volumn 28, Issue 3, 2008, Pages 709-717

  Sawitzki, Maristela Cortez ^a   Fiorentini, Ângela Maria ^b   Junior, Anildo Cunha ^c   Bertol, Teresinha Marisa ^c   Sant'Anna, Ernani Sebastião ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

^b Depto de Biologia e Quim   (Brazil)

^c EMBRAPA CERRADOS   (Brazil)

Author keywords

L. Plantarum; Milano type salami; Technological properties

Indexed keywords

LACTOBACILLUS PLANTARUM;

EID: 56049112357     PISSN: 01012061     EISSN: 1678457X     Source Type: Journal    
DOI: 10.1590/S0101-20612008000300030     Document Type: Article

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