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dc.contributor.authorSimion Ciuciu, Ana Maria
dc.date.accessioned2016-03-14T07:18:24Z
dc.date.available2016-03-14T07:18:24Z
dc.date.issued2011
dc.identifier.urihttp://10.11.10.50/xmlui/handle/123456789/3960
dc.descriptionRezumat Teză de doctorat - Conducător ştiinţific Prof.dr.ing. Petru Alexeen_US
dc.description.abstractMeat and meat products are the result of the need to preserve meat, and the science of producing dry fermeted sausages is known from ancient times. Preservation by reducing water activity, combined with the pH drop may be considered the most ancient technology. Products were dried with natural circulation of air and reduction of water activity by salting was made by imersion or by whipping the meat surface with big salt cristals. If fermantation was involved, it was due to autochtonous flora.en_US
dc.language.isootheren_US
dc.publisherUniversitatea "Dunărea de Jos" din Galaţien_US
dc.subjectfermantationen_US
dc.subjectingredientsen_US
dc.subjectacidificationen_US
dc.subjecttemperatureen_US
dc.subjectenterobacteriaen_US
dc.titleUtilization of Starter Cultures in Fermented meat Productsen_US
dc.typeThesisen_US


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  • Rezumate teze de doctorat [669]
    Conține rezumatele tezelor de doctorat susținute în cadrul Universității „Dunărea de Jos” din Galați

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