Changes in various quality characteristics of short-ripened Salami during storage at chilled or room temperatures

Korean Journal for Food Science of Animal Resources

Volumn 29, Issue 1, 2009, Pages 24-33

  Lee, Keun Taik ^a   Lee, Youn Kyu ^b   Son, Se Kwang ^c   Choi, Suk Ho ^d   Lee, Seung Bae ^d  

^a Gangneung Wonju National University   (South Korea)

^b Nutrition Research Team   (South Korea)

^c S Food Co Ltd   (South Korea)

^d Sangji University   (South Korea)

Author keywords

Microbial counts; Quality; Salami; Shelf life

Indexed keywords

BACTERIA (MICROORGANISMS); CLOSTRIDIUM; CLOSTRIDIUM PERFRINGENS; ENTEROBACTERIACEAE; PSEUDOMONAS; STAPHYLOCOCCUS; STAPHYLOCOCCUS AUREUS;

EID: 62249162956     PISSN: 12258563     EISSN: None     Source Type: Journal    
DOI: 10.5851/kosfa.2009.29.1.24     Document Type: Article

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