1. Fermented meat and poultry products;Bacus,1986
2. Micrococcaceae;Baird-Parker,1974
3. Yeasts, characteristics and identification;Barnett,1983
4. Study of the microbial flora during the natural commercial fermentation of italian-dry salami and identification of species suitable as starters;Cahalan;In Proceeding of the 32nd European Meeting of Meat Research Workers,1986
5. Carrascosa, A. V., & Cornejo, I. (1991). Characterization of Microcorraceae strains selected as potential starter cultures to Spanish dry cured ham processes. 2. Slow process. Fleischwirtsch, 71, 1187–1180.