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.
Enterococchi e "amarore" di insaccati crudi stagionati
IACUMIN, Lucilla
2002-01-01
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.File in questo prodotto:
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