Microbial ecology of pork meat and pork products
Author:
Affiliation:
1. Dipartimento di Scienze degli Alimenti; Università degli Study di Udine; Udine Italy
2. Área de Tecnología de los Alimentos, Facultad de Ciencias; Universidad de Vigo; Ourense Spain
Publisher
John Wiley & Sons, Ltd
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4. Phenotypic and genotypic identification of lactic acid bacteria isolated from a small-scale facility producing traditional dry sausages;Ammor;Food Microbiology,2005
5. Effect of selected strains of Debaryomyces hansenii on the volatile compounds production of dry fermented sausage “salchichón”;Andrade;Meat Science,2010
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