{"title":"乳酸对半耐久香肠微生物学和感官特性的影响","authors":"A. Kuzelov, N. Taskov, Dusica Saneva, O. Savinok","doi":"10.54865/mjas1442075k","DOIUrl":null,"url":null,"abstract":"This paper presents the influence of the lactate on the microbiological and sensory properties of semi-durable sausage. The addition of lactate a favorably affect the microbiological picture of the total number of bacteria and the sensory properties of semi-durable sausage. The addition of lactate preserved the sensory properties of the treated samples with lactate and their extended period of use.","PeriodicalId":18075,"journal":{"name":"Macedonian Journal of Animal Science","volume":"57 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2014-11-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"INFLUENCE OF THE LACTATE ON THE MICROBIOLOGICAL AND SENSORY PROPERTIES IN SEMI-DURABLE SAUSAGES\",\"authors\":\"A. Kuzelov, N. Taskov, Dusica Saneva, O. Savinok\",\"doi\":\"10.54865/mjas1442075k\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"This paper presents the influence of the lactate on the microbiological and sensory properties of semi-durable sausage. The addition of lactate a favorably affect the microbiological picture of the total number of bacteria and the sensory properties of semi-durable sausage. The addition of lactate preserved the sensory properties of the treated samples with lactate and their extended period of use.\",\"PeriodicalId\":18075,\"journal\":{\"name\":\"Macedonian Journal of Animal Science\",\"volume\":\"57 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2014-11-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Macedonian Journal of Animal Science\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.54865/mjas1442075k\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Macedonian Journal of Animal Science","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.54865/mjas1442075k","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
INFLUENCE OF THE LACTATE ON THE MICROBIOLOGICAL AND SENSORY PROPERTIES IN SEMI-DURABLE SAUSAGES
This paper presents the influence of the lactate on the microbiological and sensory properties of semi-durable sausage. The addition of lactate a favorably affect the microbiological picture of the total number of bacteria and the sensory properties of semi-durable sausage. The addition of lactate preserved the sensory properties of the treated samples with lactate and their extended period of use.
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