الفهرس | Only 14 pages are availabe for public view |
Abstract The purpose of this research was to study the following: 1- Effect of different levels of spices mixture on the activity of lactic acid bacteria. 2- Effect of different concentrations of sodium chloride on the activity of lactic acid bacteria. 3- Effect of different concentrations of sodium nitrite on the activity of lactic acid bacteria. 4- Some chemical, physical and organoleptic properties of the fermented sausage. 5- Inhibitory effect of lactic acid bacteria on pathogens in liquid media and in fermented sausage. |