Dynamics of the yeast flora in artisanal country style and industrial dry cured sausage (yeast in fermented sausage)

Food Control

Volumn 29, Issue 1, 2013, Pages 143-148

  Mendonça, Regina C S ^a   Gouvêa, Delaine M ^a   Hungaro, Humberto M ^a   Sodré, Arthur de F ^a   Querol Simon, Amparo ^b  

^a FEDERAL UNIVERSITY OF VIÇOSA   (Brazil)

^b CSIC   (Spain)

Author keywords

Artisanal and industrial process; Debaryomyces; Sausage; Yeast

Indexed keywords

BACTERIA (MICROORGANISMS); DEBARYOMYCES;

EID: 84863006803     PISSN: 09567135     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodcont.2012.05.057     Document Type: Article

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