Proteolytic Activity of Lactic Acid Bacteria Strains and Fungal Biota for Potential Use as Starter Cultures in Dry-Cured Ham

By Toledano A.   Jordano R.   López C.   Medina L. M.  

Journal of Food Protection, Vol. 74, Iss. 5, 2011-05 ,pp. : 826-829

International Association for Food Protection

Access to resources Recommend Favorite

Proteolytic Activity of Molds and Their Metabiotic Association with Salmonella in a Model System

By Cibelli F.   Ciccarone C.   Altieri C.   Bevilacqua A.   Sinigaglia M.  

Journal of Food Protection, Vol. 71, Iss. 10, 2008-10 ,pp. : 2129-2132

International Association for Food Protection

Access to resources Recommend Favorite

Effect of High Pressure on Physicochemical Properties of Meat

By Buckow Roman  

Critical Reviews in Food Science and Nutrition, Vol. 53, Iss. 7, 2013-01 ,pp. : 770-786

Taylor & Francis Ltd

Access to resources Recommend Favorite

Ochratoxin A in traditional dry-cured meat products produced from sub-chronic-exposed pigs

By            

Food Additives & Contaminants: Part A, Vol. 30, Iss. 10, 2013-10 ,pp. : 1827-1836

Taylor & Francis Ltd

Access to resources Recommend Favorite

Production of Cyclopiazonic Acid by Penicillium commune Isolated from Dry-Cured Ham on a Meat Extract-Based Substrate

By Sosa María J.   Córdoba Juan J.   Díaz Carmen   Rodríguez Mar   Bermúdez Elena   Asensio Miguel A.   Ez Félix Nún  

Journal of Food Protection, Vol. 65, Iss. 6, 2002-06 ,pp. : 988-992

International Association for Food Protection

Access to resources Recommend Favorite