Technological and microbiological evaluation of traditional processes as modified for the industrial manufacturing of dry fermented sausage in Greece

Italian Journal of Food Science

Volumn 13, Issue 1, 2001, Pages 3-18

  Metaxopoulos, J ^a   Samelis, J ^a   Papadelli, M ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

Dry sausage ripening; Lactobacillus; Meat fermentation; Micrococcaceae; Safety; Starter cultures

Indexed keywords

LACTOBACILLUS; MICROCOCCACEAE;

EID: 0035589503     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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