Microbiological profiles, pH, and titratable acidity of chorizo and salchichón (Two Spanish dry fermented sausages) manufactured with ostrich, deer, or pork meat

Journal of Food Protection

Volumn 69, Issue 5, 2006, Pages 1183-1189

  Capita, Rosa ^a   Llorente Marigómez, Sandra ^a   Prieto, Miguel ^a   Alonso Calleja, Carlos ^a  

^a UNIVERSITY OF LEÓN   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; CERVIDAE; ENTEROBACTERIACEAE; ENTEROCOCCUS; MICROCOCCACEAE; STRUTHIO CAMELUS;

EID: 33646466781     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-69.5.1183     Document Type: Article

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