Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update

Meat Science

Volumn 76, Issue 1, 2007, Pages 138-146

  Ammor, Mohammed Salim ^a   Mayo, Baltasar ^a  

^a DEPARTMENT OF MICROBIOLOGY AND BIOCHEMISTRY OF DAIRY PRODUCTS   (Spain)

Author keywords

Dry sausage; Functional starter cultures; Lactic acid bacterial; Probiotics; Selection criteria

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 33847101288     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2006.10.022     Document Type: Article

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