Physico-chemical and microbiological characteristics of a dried salted meat product (Kaddid) in Morocco-Reference-Cited by-同舟云学术

Physico-chemical and microbiological characteristics of a dried salted meat product (Kaddid) in Morocco

Published:1995-11 Issue:6 Volume:201 Page:528-532
ISSN:0044-3026
Container-title:Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
language:en
Short-container-title:Z Lebensm Unters Forch

Author:

Bennani Laila,Zenati Y.,Faid M.,Ettayebi M.

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

http://link.springer.com/content/pdf/10.1007/BF01201577.pdf

Reference12 articles.

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3. Murray CK, Gibson DM (1972) J Food Technol 7: 35?46

4. Lancette GA, Tatini SR (1992)Staphylococcus aureus. In: Vanderzant C, Splittstoesser DF (eds) Compendium of methods for the microbiological examinations of foods. Washington DC

5. Poelma PL, Silliker JA (1975) Salmonella. In: Speck ML (ed) Compendium of methods for the microbiological examinations of foods. Washington DC

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