Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy)

Meat Science

Volumn 83, Issue 1, 2009, Pages 15-23

  Bonomo, M G ^a   Ricciardi, A ^a   Zotta, T ^a   Sico, M A ^a   Salzano, G ^a  

^a UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Coagulase negative staphylococci; Fermented sausages; Starter cultures; Technological characterization

Indexed keywords

STAPHYLOCOCCUS;

EID: 67349262005     PISSN: 03091740     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.meatsci.2009.03.006     Document Type: Article

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