1. Methods for identifying staphylococci and micrococci;Baird-Parker,1979
2. The prosciutto (raw ham) of Parma and S. Danielle: changes in physico-chemical properties and microbial populations;Baldini,1978
3. Indagini sul prosciutto tipico di Parma: influenza della fase dis salagione sull'evoluzione dei parametri chimicofisici e della populazione batterica;Baldini;Ind. Conserve,1977
4. Characterization of Micrococcaceae strains selected as potential starter cultures to Spanish dry-cured ham processes. 2. Slow process;Carrascosa;Fleischwirtschaft,1991
5. Urea decomposition as a means of differentiating Proteus and paracolon cultures from each other and from Salmonella and Shigella types;Christensen;J. Bacteriol.,1946