Characterization of dry-cured ham microbiota at 12 months of seasoning obtained from different rearing strategies using 16S rRNA profiling-Reference-Cited by-同舟云学术

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Characterization of dry-cured ham microbiota at 12 months of seasoning obtained from different rearing strategies using 16S rRNA profiling

Published:2024-09 Issue: Volume:122 Page:104558
ISSN:0740-0020
Container-title:Food Microbiology
language:en
Short-container-title:Food Microbiology

Author:

Toscano Alessandro,Giannuzzi Diana^ORCID,Malgwi Isaac Hyeladi,Deb Saptharati,Broccanello Chiara,Squartini Andrea,Stevanato Piergiorgio,Cecchinato Alessio,Gallo Luigi,Schiavon Stefano

Funder

UNIPD DAFNAE

European Union

Publisher

Elsevier BV

Reference50 articles.

1. Fitting linear mixed-effects models using lme4;Bates;J. Stat. Softw.,2015

2. Inactivation of Serratia liquefaciens on dry-cured ham by high pressure processing;Belletti;Food Microbiol.,2013

3. The production of the heavy pig for high quality processed products;Bosi;Ital. J. Anim. Sci.,2004

4. Bacterial ecology of PDO Coppa and Pancetta Piacentina at the end of ripening and after MAP storage of sliced product;Busconi;Int. J. Food Microbiol.,2014

5. Associations between species and groups of sites: indices and statistical inference;De Cáceres;Ecology,2009

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