Evaluation of the physicochemical, microbiological and sensorial characteristics of spicy ricotta cream
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چکیده
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Evaluation of Physicochemical, Sensorial and Microbiological Attributes of Fermented Camel Sausages
Probiotic fermented sausages are safe and healthy meat products. Semi-dry fermented sausages were manufactured from camel meat inoculated with Lactobacillus casei and Lactobacillus paracasei and control. All treatments were analyzed for the physico-chemical characteristics (Protein, Moisture, Fat, Ash, Lactic acid value and pH), microbiological features (total aerobic, total mold and yeast...
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ژورنال
عنوان ژورنال: Revista Vértices
سال: 2014
ISSN: 1809-2667
DOI: 10.5935/1809-2667.20140006