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47 .   Concerning the proteines variations of the Carpaţi sausage in function of the concentration the starters cultures

Authors: F. Berbentea, Crina Berbentea, L. Georgescu, I. David, A. Rinovetz, G. Bujanca, Lia Micula, M. Danci


Abstract:

In this paper it was analysed the proteins variation in Carpati sausage with 30% concentration of fats between the present mentioned standardised limits, through the use of starter cultures of lactic bacteria to obtain a longer preservation. The variation of the protein concentration in the Carpaţi sausage obtained using lactic starter bacteria in order to ensure a higher preservation period and the comparative study among the standardized limit concentrations were done.

Keywords: Sausage Carpaţi, proteines, starter cultures

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