Produzione ed utilizzazione di colture starter fresche nell'industria dei salumi
- Other title
- Production and use of fresh starter cultures in the salami industry (en)
- Author
- PAPA, F; GRAZIA, L
Univ. Bologna, sezione microbiologica, dip. protezione valorizzazione agroalimentare, Coviolo 42100, Italy - Source
Industrie alimentari (Pinerolo). 1990, Vol 29, Num 283, pp 537-540, 4 p ; ref : 7 ref
- CODEN
- INALBB
- ISSN
- 0019-901X
- Scientific domain
- Food science technology
- Publisher
- Chiriotti, Pinerolo
- Publication country
- Italy
- Document type
- Article
- Language
- Italian
- Keyword (fr)
- Biotechnologie Fermenteur Génie industriel alimentaire Microflore Production Produit carné Saucisson Levain
- Keyword (en)
- Biotechnology Fermenter Food engineering Microflora Production Meat product Dry sausage
- Keyword (es)
- Biotecnología Fermentador Ingeniería alimentaria Microflora Producción Producto de carne Salchichón
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A31 Biotechnology
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Discipline
- Agrifood industries Biotechnology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 19657455
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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