Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures

Food Control

Volumn 24, Issue 1-2, 2012, Pages 191-198

  Casquete, Rocío ^a   Benito, María J ^a   Martín, Alberto ^a   Ruiz Moyano, Santiago ^a   Aranda, Emilio ^a   Córdoba, María G ^a  

^a UNIVERSITY OF EXTREMADURA   (Spain)

Author keywords

Autochthonous starter cultures; Chorizo; Dry fermented Iberian sausages; Microbial population; Pathogens; Salchich n

Indexed keywords

ENTEROBACTERIACEAE; PEDIOCOCCUS ACIDILACTICI; STAPHYLOCOCCUS; STAPHYLOCOCCUS VITULINUS;

EID: 80055088566     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2011.09.026     Document Type: Article

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