Production of salami from beef, horse, mutton, Blesbok (Damaliscus dorcas phillipsi) and Springbok (Antidorcas marsupialis) with bacteriocinogenic strains of Lactobacillus plantarum and Lactobacillus curvatus

Meat Science

Volumn 77, Issue 3, 2007, Pages 405-412

  Todorov, S D ^a   Koep, K S C ^a   Van Reenen, C A ^a   Hoffman, L C ^a   Slinde, E ^b   Dicks, L M T ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

^b INSTITUTE OF MARINE RESEARCH   (Norway)

Author keywords

Different meat types; Lactobacillus curvatus; Lactobacillus plantarum; Salami

Indexed keywords

ANTIDORCAS MARSUPIALIS; DAMALISCUS PYGARGUS PHILLIPSI; EQUIDAE; LACTOBACILLUS CURVATUS; LACTOBACILLUS PLANTARUM; LISTERIA INNOCUA;

EID: 34547471533     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2007.04.007     Document Type: Article

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