Accelerated fermentation of chorizo de bilbao by backslopping method

This study was conducted in order to accelarate the fermentation process of chorizo de Bilbao by the backsloping method. The study involved the preparation of a controlled chorizo de Bilbao mix using starter organisms, Lactobacillus casei and Saccharomyces cerevisias. Chorizo mixes were backsloped w...

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Bibliographic Details

Main Author:	Bolisay, Yolanda B.
Format:	Thesis
Language:	English
Subjects:	Sausages. Meat > Preservation.