الفهرس 
Some Factors Affecting Activity of Meat Starter CulturesOnly 14 pages are availabe for public view
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Abstract
The purpose of this research was to study the following: 1- Effect of different levels of spices mixture on the activity of lactic acid bacteria. 2- Effect of different concentrations of sodium chloride on the activity of lactic acid bacteria. 3- Effect of different concentrations of sodium nitrite on the activity of lactic acid bacteria. 4- Some chemical, physical and organoleptic properties of the fermented sausage. 5- Inhibitory effect of lactic acid bacteria on pathogens in liquid media and in fermented sausage.