Effect of pre-ripening on microbial and chemical changes in dry fermented sausages

Food Microbiology

Volumn 14, Issue 6, 1997, Pages 575-582

  Sanz, Y ^a   Flores, J ^a   Toldra F ^a   Feria, A ^a  

^a INSTITUTO DE AGROQUÍMICA Y TECNOLOGÍA DE ALIMENTOS CSIC   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS SAKEI; MICROCOCCACEAE; STAPHYLOCOCCUS CARNOSUS;

EID: 0031470892     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.1997.0121     Document Type: Article

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