Investigation of microbial association of traditionally fermented sausages

Food Technology and Biotechnology

Volumn 46, Issue 1, 2008, Pages 93-106

  Kozačinski, Lidija ^a   Drosinos, Eleftherios ^b   Čaklovica, Faruk ^c   Cocolin, Luca ^d   Gasparik Reichardt, Judith ^e   Vesković, Slavica ^f  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^c UNIVERSITY OF SARAJEVO   (Bosnia and Herzegovina)

^d UNIVERSITY OF UDINE   (Italy)

^e Orszagos Husipari Kutatointezet KHT   (Hungary)

^f Institute of Meat Hygiene and Technology   (Serbia)

Author keywords

Autochthonous fermented sausages; Microflora

Indexed keywords

BIOCHEMICAL CHARACTERISTICS; BOSNIA AND HERZEGOVINA; FERMENTED SAUSAGES; ISOLATED MICROORGANISMS; LISTERIA MONOCYTOGENES; MICROBIAL ASSOCIATIONS; MICROBIOLOGICAL ANALYSIS; MICROFLORA;

BACTERIA; ENZYME INHIBITION;

MEATS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LISTERIA MONOCYTOGENES; SALMONELLA; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 44449118084     PISSN: 13309862     EISSN: 13342606     Source Type: Journal    
DOI: None     Document Type: Article

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