Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce - Concepedia

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Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce

24

Citations

27

References

2010

Year

Simbarashe Samapundo, Jerry Ampofo‐Asiama, Tom Anthierens, Ramize Xhaferi, Ilse Van Bree, Slawomir Szczepaniak, Olivier Goemaere, Liselot Steen, Marieke Dhooge, Hubert Paelinck

International Journal of Food Microbiology

Food FermentationLactobacillus SakeiBiochemical EngineeringNacl ReductionFood MicrobiologyFood PreservationMicrobiologyFood ProcessingPublic HealthFood QualityWhite SauceFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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