Ecology of lactic acid bacteria and coagulase negative cocci in fermented dry sausages manufactured in Italy and other Mediterranean countries: An overview

International Food Research Journal

Volumn 23, Issue 2, 2016, Pages 429-445

  Aquilanti, L ^a   Garofalo, C ^a   Osimani, A ^a   Clementi, F ^a  

^a UNIVERSITÀ POLITECNICA DELLE MARCHE   (Italy)

Author keywords

Fermented meat products; Indigenous microbiota; Lactobacilli; Staphylococci

Indexed keywords

EID: 84960873204     PISSN: 19854668     EISSN: 22317546     Source Type: Journal    
DOI: None     Document Type: Short Survey

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