THE USE OF A COMMERCIAL Pediococcus cerevisiae STARTER CULTURE IN THE PRODUCTION OF COUNTRY-STYLE HAMS-Reference-Cited by-同舟云学术

THE USE OF A COMMERCIAL Pediococcus cerevisiae STARTER CULTURE IN THE PRODUCTION OF COUNTRY-STYLE HAMS

Published:1977-03 Issue:2 Volume:42 Page:494-497
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

BARTHOLOMEW D. T.,BLUMER T. N.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.1977.tb01530.x/fullpdf

Reference17 articles.

1. D.T. Bartholomew, 1975 . The use of pure culture lactic acid bacteria in the production of country -style hams . M.S. thesis , North Carolina State University, Raleigh, N.C.

2. MICROBIAL INTERACTIONS IN COUNTRY-STYLE HAMS

3. INFLUENCE OF BACTERIA ON THE CARBONYL COMPOUNDS OF GROUND PORCINE MUSCLE

4. FACTORS RESPONSIBLE FOR WHITE FILM FORMATION ON CUT SURFACES OF DRYCURED HAMS

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