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International Journal of Food Microbiology

Volumn 6, Issue 3, 1988, Pages 199-205

Characteristics of lactobacilli isolated from dry fermented sausages

(4) Sanz, Bernabe a Selgas, Dolores a Parejo, Isabel a Ordóñez, Juan A a

a UNIVERSIDAD COMPLUTENSE DE MADRID (Spain)

Author keywords

fermented; Lactobacilli; Lipolytic activity; Sausage

Indexed keywords

FERMENTATION; FOOD INDUSTRY; FOOD PROCESSING; LACTOBACILLUS; LIPOLYSIS; NONHUMAN;

ANIMAL; CATTLE; COLONY COUNT, MICROBIAL; FATTY ACIDS; FERMENTATION; FOOD MICROBIOLOGY; HYDROLYSIS; LACTOBACILLUS; MEAT; SUPPORT, NON-U.S. GOV'T; SWINE;

EID: 0023938118 PISSN: 01681605 EISSN: None Source Type: Journal
DOI: 10.1016/0168-1605(88)90012-8 Document Type: Article

Times cited : (56)

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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.