Distribution of aminogenic activity among potential autochthonous starter cultures for dry fermented sausages

Journal of Food Protection

Volumn 73, Issue 3, 2010, Pages 524-528

  Latorre Moratalla, M L ^a   Bover Cid, S ^a,c   Talon, R ^b   Aymerich, T ^c   Garriga, M ^c   Zanardi, E ^d   Ianieri, A ^e   Fraqueza, M J ^f   Elias, M ^f   Drosinos, E H ^g   Laukova A ^h   Vidal Carou, M C ^a  

^a UNIVERSITY OF BARCELONA   (Spain)

^b CEMAGREF   (France)

^c Finca Camps I Armet   (Spain)

^d UNIVERSITY OF PARMA   (Italy)

^e UNIVERSITY OF TERAMO   (Italy)

^f FACULDADE DE MEDICINA VETERINÁRIA   (Portugal)

^g AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^h INSTITUTE OF ANIMAL PHYSIOLOGY   (Slovakia)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS BREVIS; LACTOBACILLUS CURVATUS; LACTOBACILLUS PLANTARUM; LACTOBACILLUS SAKEI; POSIBACTERIA; STAPHYLOCOCCUS XYLOSUS;

EID: 77949604385     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-73.3.524     Document Type: Article

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