Identification and characterisation of halotolerant bacteria in spoiled dry-cured hams

Meat Science

Volumn 70, Issue 2, 2005, Pages 241-246

  Rastelli, Elena ^a   Giraffa, Giorgio ^b   Carminati, Domenico ^b   Parolari, Giovanni ^a   Barbuti, Silvana ^a  

^a Stazione Sperimentale per l'Industria delle Conserve Alimentari   (Italy)

^b ISTITUTO NAZIONALE DELLA NUTRIZIONE   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

DRY-CURED HAMS; HALOTOLERANT BACTERIA; NON-SPORE-FORMING RODS; SURFACE DEFECTS;

ACTIVATION ANALYSIS; BIOCHEMISTRY; BONE; DNA; ENZYMES; PH EFFECTS; SALTS; STERILIZATION (CLEANING); THERMAL EFFECTS;

BACTERIA;

BACTERIA (MICROORGANISMS); MARINILACTIBACILLUS; MARINILACTIBACILLUS PSYCHROTOLERANS; POSIBACTERIA;

EID: 15344346497     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2005.01.008     Document Type: Article

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