Effects of bacterial strains on the development of the ripening flavor of cured pork loins

Animal Science Journal

Volumn 76, Issue 5, 2005, Pages 499-506

  Yamanaka, Hiroyuki ^a   Akimoto, Masanobu ^a   Sameshima, Takashi ^a   Arihara, Keizo ^b   Itoh, Makoto ^b  

^a Basic Research Department   (Japan)

^b KITASATO UNIVERSITY   (Japan)

Author keywords

Cured pork loin; Lipolytic activity; Micrococcus; Proteolytic activity; Staphylococcus

Indexed keywords

ACINETOBACTER; BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; MICROCOCCUS; NEGIBACTERIA; PEDIOCOCCUS; POSIBACTERIA; PSEUDOMONAS; STAPHYLOCOCCUS; VIBRIO;

EID: 28144449434     PISSN: 13443941     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1740-0929.2005.00296.x     Document Type: Article

References (21)

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