Quality and microflora of functional fermented sausages enriched with probiotic L.caseiLC01 and prebiotic with KCl and CaCl2 as NaCl substitutes;Qualität und Mikroflora von funktionellen Rohwürsten Untersuchungen von Würsten, die mit KCl und CaCl2 als Kochsalz-Ersatzstoffe hergestellt und mit dem Probiotikum L.casei LC01 sowie einem Präbiotikum angereichert worden sind

Fleischwirtschaft

Volumn 96, Issue 2, 2016, Pages 96-102

  Vasilev, Dragan ^a   Jovetic, Milica ^b   Vranic, Danijela ^a   Tomovic, Vladimir ^c   Jokanovic, Marija ^c   Dimitrijevic, Mirjana ^a   Karabasil, Nedjeljko ^a   Vasiljevic, Nadja ^d  

^a Institut für Fleischhygiene und Technologie   (Serbia)

^b Zentrum für Lebens mittelanalytik   (Serbia)

^c Univerzität Novi Sad   (Serbia)

^d Univerzität Belgrad Medizinische Fakultät   (Serbia)

Author keywords

Functional fermented sausage; Microflora; Quality; Salt substitutes

Indexed keywords

EID: 85009895430     PISSN: 0015363X     EISSN: None     Source Type: Trade Journal    
DOI: None     Document Type: Article

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