Microbial flora of the Croatian traditionally fermented sausage

Archiv fur Lebensmittelhygiene

Volumn 57, Issue 5, 2006, Pages 141-147

  Kozačinski, Lidija ^a   Zdolec, Nevijo ^a   Hadžiosmanović, Mirza ^a   Cvrtila, Željka ^a   Filipović, Ivana ^a   Majić, Jomislav ^b  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b Veterinary Station of Zagreb   (Croatia)

Author keywords

Fermented sausages; Lactobacillus spp.; pH values; Sensory evaluation; Staphylococcus spp.; Yeasts

Indexed keywords

BACTERIA (MICROORGANISMS); ENTEROBACTERIACEAE; FUNGI; LACTOBACILLUS; LACTOBACILLUS PLANTARUM; STAPHYLOCOCCUS; STAPHYLOCOCCUS CAPITIS; STAPHYLOCOCCUS CARNOSUS; STAPHYLOCOCCUS SAPROPHYTICUS; STAPHYLOCOCCUS XYLOSUS;

EID: 33750377598     PISSN: 0003925X     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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