PubAg

Main content area

Characterisation of the dry salted process for the production of the msayer, a traditional lemon aromatising condiment

Author:
Aayah, Hammoumi, Ahansal, Lahcen, Guyot, Jean-Pierre, Ibnsouda, Saad, Chevallier, Isabelle, Boussaid, Abdellatif
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2010 v.43 no.3 pp. 568-572
ISSN:
0023-6438
Subject:
condiments, lemons, flavorings, traditional foods, recipes, drying, fermentation, yeasts, starter cultures, Saccharomyces, Candida parapsilosis, salting, brining, citric acid, fermented foods, curing (food products), biochemical compounds, lactic acid bacteria, plate count, salted foods, Morocco
Agid:
2801477