MEASURING AND MEETING SERVICE QUALITY IN PROFESSIONAL ACCOUNTING SERVICES



Adding Value to Goat Meat: Biochemical and Technological Characterization of Autochthonous Lactic Acid Bacteria to Achieve High-Quality Fermented Sausages

Quality and safety are important challenges in traditional fermented sausage technology.Consequently, the development of a tailored starter culture based on indigenous microbiota constitutes Table Lamp an interesting alternative.In the present study, spontaneously fermented goat meat sausages were created and analyzed using a physicochemical and mi

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