Open AccessApprobation of the developed starter culture based on Lactobacillus salivarius and Lactobacillus curvatus for raw smoked poultry sausages
Author(s) -
N. V. Keniyz,
Антон Алексеевич Нестеренко,
Yury Lysenko,
Максим Ребезов
Publication year - 2022
Publication title -
agrarnaâ nauka
Language(s) - English
Resource type - Journals
eISSN - 2686-701X
pISSN - 0869-8155
DOI - 10.32634/0869-8155-2022-360-6-112-116
Subject(s) - starter , food science , lactobacillus salivarius , lactobacillus , raw meat , moisture , poultry meat , chemistry , raw material , water activity , water content , fermentation , engineering , organic chemistry , geotechnical engineering