Microbiological and biochemical changes during ripening of salchichon, a Spanish dry cured sausage

Food Microbiology

Volumn 16, Issue 3, 1999, Pages 219-228

  Lizaso, G ^a   Chasco, J ^a   Beriain, M J ^a  

^a PUBLIC UNIVERSITY OF NAVARRE   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

DENATURATION; FATTY ACID; LACTIC ACID BACTERIUM; MEAT; PROTEIN DEGRADATION; SOLUBILITY;

CLOSTRIDIUM; MICROCOCCUS VARIANS; PEDIOCOCCUS PENTOSACEUS; STAPHYLOCOCCUS AUREUS;

EID: 0032990204     PISSN: 07400020     EISSN: None     Source Type: Journal    
DOI: 10.1006/fmic.1998.0238     Document Type: Article

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