Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages-Reference-Cited by-同舟云学术

Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages

Published:2016-04-19 Issue:5 Volume:81 Page:M1197-M1202
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Semedo-Lemsaddek Teresa¹,Carvalho Laura¹,Tempera Carolina¹,Fernandes Maria H.¹,Fernandes Maria J.¹,Elias Miguel²,Barreto António S.¹,Fraqueza Maria J.¹

Affiliation:

1. Centro de Investigação Interdisciplinar em Sanidade Animal, Faculdade de Medicina Veterinária, Univ. Técnica de Lisboa; Avenida da Univ. Técnica; 1300-477 Lisboa Portugal

2. Univ. de Évora; Inst. de Ciências Agrárias e Ambientais Mediterrânicas; Apartado 94 7002-554 Évora Portugal

Publisher

Wiley

Subject

Food Science

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