Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage-Reference-Cited by-同舟云学术

Effect of inoculation of selected Staphylococcus xylosus and Lactobacillus plantarum strains on biochemical, microbiological and textural characteristics of a Tunisian dry fermented sausage

Published:2013-08 Issue:2 Volume:32 Page:707-714
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Essid Ines,Hassouna Mnasser

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference50 articles.

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5. Acidity, proteolysis and lipolysis changes in rapid-cured fermented sausage dried at different temperatures;Bolumar;Food Science and Technology International,2001

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