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  • 1980-1984  (1)
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    Electronic Resource
    Electronic Resource
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 47 (1982), S. 0 
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fermented sausage was manufactured using a commercial lactic acid starter culture and varying levels of liquid smoke. Samples were taken during the 24 hr fermentation period and the lactic bacterial count, pH and titratable acidity determined. Final pH values, titratable acidity and lactic bacterial counts were not affected by recommended use levels of liquid smoke, although exponential growth was delayed. Growth studies in a broth medium containing liquid smoke suggest that liquid smoke has the potential for inhibiting the lactic starter cultures used to make fermented sausage.
    Type of Medium: Electronic Resource
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