Characterization of the microbial flora from a traditional Greek fermented sausage-Reference-Cited by-同舟云学术

Characterization of the microbial flora from a traditional Greek fermented sausage

Published:2005-02 Issue:2 Volume:69 Page:307-317
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Drosinos E.H.,Mataragas M.,Xiraphi N.,Moschonas G.,Gaitis F.,Metaxopoulos J.

Publisher

Elsevier BV

Subject

Food Science

Reference42 articles.

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2. The occurrence of staphylococci on Greek fermented sausages;Arkoudelos;Fleischwirtschaft,1997

3. Lactic acid bacteria: Classification and physiology;Axelsson,1998

4. Methods for identifying staphylococci and micrococci;Baird-Parker,1979

5. Use of enzyme tests in characterization and identification of aerobic and facultatively anaerobic Gram-positive cocci;Bascomb;Clinical Microbiology Reviews,1998

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