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The traditional processing method for kirario was studied and documented. Biochemical and microbial profile changes during fermentation were monitored for 48 hours. Traditional product showed average TVC, LAB, lactococci, yeasts and moulds of 9.30, 9.63, 8.62, and 4. Log10 cfu / ml, respectively.
The traditional processing method for kirario was studied and documented. Biochemical and microbial profile changes during fermentation were monitored for 48 hours. Traditional product showe…