Microbial ecosystem of traditional dry fermented sausages in mediterranean countries and Slovakia

Mediterranean Ecosystems: Dynamics, Management and Conservation

Volumn , Issue , 2012, Pages 115-127

  Talon, Régine ^a   Lebert, I ^a   Leroy, S ^a   Garriga, M ^b   Aymerich, T ^b   Drosinos, E H ^c   Zanardi, E ^d   Ianieri, A ^e   Fraqueza, M J ^f   Patarata, L ^g   Laukova A ^h  

^a CEMAGREF   (France)

^b IRTA Food Industries   (Spain)

^c AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

^d UNIVERSITY OF PARMA   (Italy)

^e UNIVERSITY OF TERAMO   (Italy)

^f FACULDADE DE MEDICINA VETERINÁRIA   (Portugal)

^g UNIVERSITY OF TRÁS OS MONTES AND ALTO DOURO   (Portugal)

^h INSTITUTE OF ANIMAL PHYSIOLOGY   (Slovakia)

Author keywords

Pathogen; Process; Spoilage microbiota; Technological microbiota; Traditional dry fermented sausages

Indexed keywords

EID: 84895240683     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter

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