Microbiological and physicochemical characterization of the natural fermented camel meat sausage

African Journal of Biotechnology

Volumn 8, Issue 17, 2009, Pages 4199-4206

  El Malti, Jazila ^a   Amarouch, Hamid ^a  

^a biotechnologie et environnement   (Morocco)

Author keywords

Biopreservation; Fermented sausages; Physicochemical profile; Spices

Indexed keywords

AGAR; SULFITE;

ARTICLE; BACTERIUM ISOLATION; CAMEL; CLOSTRIDIA; FERMENTATION; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD SAFETY; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; LISTERIA MONOCYTOGENES; MEAT; MICROBIOLOGICAL EXAMINATION; PH MEASUREMENT; PHYSICAL CHEMISTRY; SALMONELLA;

CLOSTRIDIA; LACTOBACILLUS PLANTARUM; LISTERIA MONOCYTOGENES; SALMONELLA;

EID: 70349427466     PISSN: None     EISSN: 16845315     Source Type: Journal    
DOI: None     Document Type: Article

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