Author:
Franciosa Irene,Ferrocino Ilario,Corvaglia Maria Rita,Giordano Manuela,Coton Monika,Mounier Jérôme,Rantsiou Kalliopi,Cocolin Luca
Reference51 articles.
1. Effect of Sodium Chloride (NaCl) on the growth of Pediococcus acidilactici used for the improvement of nutritional and microbial quality of Tsire: A Nigerian grilled meat product;Aina;Journal of Nutrition & Food Sciences,2017
2. Álvarez-Cisneros, Y. M., & Ponce-Alquicira, E. (2018). Antibiotic resistance in lactic acid bacteria. In Antimicrobial resistance-A global threat. IntechOpen. doi: 10.5772/intechopen.80624.
3. Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update;Ammor;Meat Science,2007
4. Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages;Baka;LWT - Food Science and Technology,2011
5. Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing;Belleggia;Meat Science,2020
Cited by
7 articles.
订阅此论文施引文献
订阅此论文施引文献,注册后可以免费订阅5篇论文的施引文献,订阅后可以查看论文全部施引文献