Efectos de los probióticos (Lactobacillus acidophilus y Bifidobacterium spp), y temperaturas de maduración en las características organolépticas del salami

Efectos de los probióticos (Lactobacillus acidophilus y Bifidobacterium spp), y temperaturas de maduración en las características organolépticas del salami

The research was performed to evaluate the effects of probiotics (Lactobacillus acidophilus and Bifidobacterium spp.) using meat product at different ripeness temperature. A salami was used to improved organoleptic characteristics. DCA bifactorial 2*3 was applied to the salami to see different affec...

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Bibliographic Details
Main Author: Delgado Castillo, Eduardo José (author)
Other Authors: Giler Meza, César Augusto (author)
Format: bachelorThesis
Language:spa
Published: 2014
Subjects:
Salami
Probióticos
Temperaturas
Características organolépticas.
Online Access:http://repositorio.espam.edu.ec/handle/42000/432
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http://repositorio.espam.edu.ec/handle/42000/432

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