Related references
Note: Only part of the references are listed.Technological and safety characterization of coagulase-negative staphylococci from traditionally fermented sausages of Basilicata region (Southern Italy)
M. G. Bonomo et al.
MEAT SCIENCE (2009)
Molecular and technological characterization of lactic acid bacteria from traditional fermented sausages of Basilicata region (Southern Italy)
M. G. Bonomo et al.
MEAT SCIENCE (2008)
Microbial and physicochemical succession in fermented sausages produced with bacteriocinogenic culture of Lactobacillus sakei and semi-purified bacteriocin mesenterocin Y
Nevijo Zdolec et al.
MEAT SCIENCE (2008)
Use of starter cultures of dairy origin in the production of Salame nostrano, an Italian dry-cured sausage
B. T. Cenci-Goga et al.
MEAT SCIENCE (2008)
Effect of processing methods and starter culture (Staphylococcus xylosus and Pediococcus pentosaceus) on proteolytic changes in Turkish sausages (sucuk) during ripening and storage
Uelkue Dalmis et al.
MEAT SCIENCE (2008)
Biochemical and sensory characteristics of traditional fermented sausages of Vallo di Diano (Southern Italy) as affected by the use of starter cultures
Annalisa Casaburi et al.
MEAT SCIENCE (2007)
Diversity of microorganisms in the environment and dry fermented sausages of small traditional French processing units
I. Lebert et al.
MEAT SCIENCE (2007)
Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update
Mohammed Salim Ammor et al.
MEAT SCIENCE (2007)
Characterization of Micrococcaceae isolated from Iberian dry-cured sausages
Alberto Martin et al.
MEAT SCIENCE (2007)
Technological characterization of a bacteriocin-producing Lactobacillus sakei and its use in fermented sausages production
Rosalinda Urso et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Functional meat starter cultures for improved sausage fermentation
F Leroy et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2006)
Molecular and physiological characterization of natural microbial communities isolated from a traditional Southern Italian processed sausage
F Baruzzi et al.
MEAT SCIENCE (2006)
Characterisation of naturally fermented sausages produced in the North East of Italy
G Comi et al.
MEAT SCIENCE (2005)
Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages
T Aymerich et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2003)
Bioprotectives and probiotics for dry sausages
S Työppönen et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2003)
Application of nontraditional meat starter cultures in production of Hungarian salami
K Pidcock et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)
The effect of nitrite and starter culture on microbiological quality of chorizo - a Spanish dry cured sausage
B Gonzalez et al.
MEAT SCIENCE (2002)
Utilization of microbes to process and preserve meat
FK Lücke
MEAT SCIENCE (2000)
Free amino acids and proteolysis involved in 'salchichon' processing
MJ Beriain et al.
FOOD CONTROL (2000)
Share Paper
