Effect of adjunct inoculation of Lactobacillus plantarum BS and Pediococcus acidilactici 3G3 on the microbiological, physicochemical and sensory properties of fermented carabeef (pindang damulag)

Effect of adjunct inoculation of Lactobacillus plantarum BS and Pediococcus acidilactici 3G3 on the microbiological, physicochemical and sensory properties of fermented carabeef (pindang damulag)

Bibliographic Details
Main Authors: Balmori, V.L., Dizon, E.I., Barrion, A.S.A., Elegado, F.B.
Format: Article
Language:English
Published: Rynnye Lyan Resources 2018-10-01
Series:Food Research
Subjects:
Meat fermentation
Lactic acid bacteria
Carabeef
Lactobacillus plantarum
Pediococcus acidilactici
Pindang damulag
Online Access:https://www.myfoodresearch.com/uploads/8/4/8/5/84855864/_10__fr-2018-221_balmori_1.pdf
Description
ISSN:2550-2166
2550-2166

Similar Items