Project:BB|2579
- Title
- Evaluation of potentialities to use lactic bacteria for elaboration and conservation of meat products in Tunisia
- Acronym
- URL
- StartDate
- 1999-05-01
- EndDate
- Amount
Abstract
This project has the following aims :- identification of lactic specific trains being able to improve meat conservation;- evaluation socio-economic potentialities for development in Tunisia of fermented meat products (including the tourists and the touristic establishments);- production of specific lactic starters;- realization of technological tests for fermented meats production.
Keywords
lactic bacteria, meat conservation, fermented meat products, lactic starters
People
| Name | Role | Start | End |
|---|---|---|---|
| Thonart, Philippe | promotor |
Orgunits
| Name | Role | Start | End |
|---|---|---|---|
| Unité de biochimie et microbiologie industrielles | unknown |
created:2011-12-14 14:18:59 UTC, source:cref
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