Lactic acid bacteria in hot smoked dry sausage (non-fermented salami): Thermal resistance of Weissella viridescens strains isolated from hot smoked dry sausages-Reference-Cited by-同舟云学术

Lactic acid bacteria in hot smoked dry sausage (non-fermented salami): Thermal resistance of Weissella viridescens strains isolated from hot smoked dry sausages

Published:2015-05 Issue:2 Volume:61 Page:492-495
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Kameník Josef,Dušková Marta,Šedo Ondrej,Saláková Alena,Pavlík Zdeněk,Zdráhal Zbyněk,Karpíšková Renáta

Funder

European Regional Development Fund

Publisher

Elsevier BV

Subject

Food Science

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3. Weissella viridescens in meat products – a review;Dušková;Acta Veterinaria,2013

4. Identification of lactobacilli isolated from food by genotypic methods and MALDI-TOF MS;Dušková;International Journal of Food Microbiology,2012

5. Phylogenetic classification and identification of bacteria by mass spectrometry;Freiwald;Nature Protocols,2009

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