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Meat starter cultures: Isolation and characterization of lactic acid bacteria from traditional sausages Cover

Meat starter cultures: Isolation and characterization of lactic acid bacteria from traditional sausages

Acta Universitatis Sapientiae, Alimentaria
Volume 12 (2019): Issue 1 (December 2019)
By: É. Laslo,  É. György and  A. Czikó  
Open Access
|Dec 2019

Authors

É. Laslo

lasloeva@uni.sapientia.ro

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Bioengineering, Cluj-Napoca, Romania

É. György

gyorgyeva@uni.sapientia.ro

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science, Cluj-Napoca, Romania

A. Czikó

czikoattila@gmail.com

Sapientia Hungarian University of Transylvania, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science, Cluj-Napoca, Romania
DOI: https://doi.org/10.2478/ausal-2019-0004 | Journal eISSN: 2066-7744
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Language: English
Page range: 54 - 69
Published on: Dec 31, 2019
Published by: Sapientia Hungarian University of Transylvania
In partnership with: Paradigm Publishing Services
Publication frequency: 1 issue per year
Keywords:
lactic acid bacteria,
starter culture,
fermentation,
sausage
Related subjects:
Business and economics,
Business management,
Industries,
Agribusiness, food industry,
Industrial chemistry,
Food science and technology

© 2019 É. Laslo, É. György, A. Czikó, published by Sapientia Hungarian University of Transylvania
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

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