Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additives-Reference-Cited by-同舟云学术

Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additives

Published:2010-04 Issue:2 Volume:27 Page:229-235
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Lorenzo José M.,García Fontán María C.,Cachaldora Aida,Franco Inmaculada,Carballo Javier

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference55 articles.

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4. Vorkommen und Verteilung von Mikroorganismen auf der Oberflaeche trocken gepoekelter Spanischer Schinken;Carrascosa;Fleischwirtschaft,1992

5. Jamón serrano. Cambios microbiológicos y físico-químicos durante el curado rápido;Carrascosa;Alimentaria,1988

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