Quantification and characterization of microbial populations associated with naturally fermented Greek dry salami John Samelis , S. Click here to sign up. You're using an out-of-date version of Internet Explorer. Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production. Maritime Spatial Planning and Land and sea interactions ongoing Award: 
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Physico-chemical characteristics and free fatty acid composition of dry fermented mutton sausages as affected by the use of various combinations of starter cultures and spices. Citations Publications citing this paper. A possible approach to assess acidification of meat starter cultures: Tables from this paper. Skip to main content.
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Scholarship of 1 year provided by home university in Brazil Urban Planning projects developed under multicultural environment. Fate of the microbial population and the physico-chemical parameters of engetdcno a typical blood sausages of the Friuli, a north-east region of Italy.
You're using an out-of-date version ehgetecno Internet Explorer. Help Center Find new research papers in: Philosophy - Oceanography Physicochemical, microbiological and sensory attributes for the characterization of Greek traditional sausages.
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Extra courses that complemented my academic life: Analysis of biogenic amines in northern and southern European sausages and role of flora in amine production. The aim of this study engeteno to evaluate the use of lactic acid bacteria selected from the native microbiota of sausages produced by spontaneous fermentation as starter cultures for the production of sausage.
Skip to search form Skip to main content. Ana Vitoria Teresa De Magalhaes. Strains of Lactobacillus plantarum and have the potential for use as starter cultures in the manufacture of Italian sausage type. Development of movie, director of art, movie here - Congress about Iberian Peninsula By clicking accept or continuing to use the site, you agree to the terms outlined in our Privacy PolicyTerms of Serviceand Dataset License.
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Characterisation of naturally fermented sausages produced in the North East of Italy. Click here to sign up. References Publications referenced by this paper. English C2 TOEFL and Master Degree held in English Spanish C2 Six months in Seville Spain Italian C2 More than one year in Italy French B1 Currently learning in Brussels Skills and other important points - Architect, urban and spatial planner with special interest on EU policy implementation - Passionate about involvement of stakeholders - Skillful communicator and ability to speak in public in English, Portuguese, Italian and Spanish - Interdisciplinary background and critical outlook - Ample knowledge of cartography and map tools, also graphic design Experience on organisation of events, eye to detail, speaker in conferences, easy adaptation to multicultural environments, proactive, agility.
Maritime Spatial Planning and Land and sea interactions ongoing Award: Log In Sign Up. Quantification and characterization of microbial populations associated with naturally fermented Greek dry salami John SamelisS.
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