Characterization of micrococci and staphylococci isolated from soppressata molisana, a Southern Italy fermented sausage

By Coppola R.   Iorizzo M.   Saotta R.   Sorrentino E.   Grazia L.  

Food Microbiology, Vol. 14, Iss. 1, 1997-01 ,pp. : 47-53

Academic Press

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Biochemical activities of Micrococcaceae and their effects on the aromatic profiles and odours of a dry sausage model

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Food Microbiology, Vol. 13, Iss. 6, 1996-12 ,pp. : 489-499

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Potential technological interest of a Mucor strain to be used in dry fermented sausage production

By Selgas M.D.   Trigueros G.   Casas C.   Ordonez J.A.   Garcia M.L.  

Food Research International, Vol. 28, Iss. 1, 1995-01 ,pp. : 77-82

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Effect of temperature, water activity, pH and some antimicrobials on the growth of Penicillium olsonii isolated from the surface of Spanish fermented meat sausage

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Characterization of Enterobacteriaceae strains isolated from spoiled dry-cured hams

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