The causes of bitter taste formation in dry sausages has been described in this work. The main reason of this alteration s an excessive development of Enterococcus faecalis gel + in dry sausage medley. These bacteria are likely to produce small bitter peptides during their development during seasoning.
Titolo: | Enterococchi e "amarore" di insaccati crudi stagionati |
Autori: | |
Data di pubblicazione: | 2002 |
Rivista: | |
Abstract: | The causes of bitter taste formation in dry sausages has been described in this work. The main reason of this alteration s an excessive development of Enterococcus faecalis gel + in dry sausage medley. These bacteria are likely to produce small bitter peptides during their development during seasoning. |
Handle: | http://hdl.handle.net/11390/678589 |
Appare nelle tipologie: | 1.1 Articolo in rivista |
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