Comparative study of lactic acid bacteria house flora isolated in different varieties of 'chorizo'. (Q38552240)

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11 November 2019

title

Comparative study of lactic acid bacteria house flora isolated in different varieties of 'chorizo' (English)

1 reference

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11 November 2019

0 references

1

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11 November 2019

Isabel Jaime

series ordinal

3

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11 November 2019

Jordi Rovira

series ordinal

4

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11 November 2019

author name string

C González-Fernández

series ordinal

2

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11 November 2019

publication date

1 January 1998

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International Journal of Food Microbiology

11 November 2019

published in

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11 November 2019

volume

39

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11 November 2019

issue

1-2

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11 November 2019

page(s)

123-128

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Utilización de cultivos iniciadores en la elaboración de chorizo y su influencia en las propiedades sensoriales / Use of starter cultures in dry-fermented sausage (chorizo) and their influence on the sensory properties

11 November 2019

cites work

1 reference

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7 January 2021

Characteristics of lactic acid bacteria isolated from vacuum-packaged beef

1 reference

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7 January 2021

Biochemical characterization of lactobacilli from dry fermented sausages.

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7 January 2021

The application of miniaturized methods for the characterization of various organisms isolated from the animal gut

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7 January 2021

Characterization of lactic acid bacteria isolated from vacuum-packed cooked ring sausages

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https://api.crossref.org/works/10.1016%2FS0168-1605%2897%2900128-1

7 January 2021

Lipolytic and microbial changes during the natural fermentation and ripening of Greek dry sausages

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7 January 2021

Characterisation of lactic acid bacteria isolated from naturally fermented Greek dry salami

1 reference

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7 January 2021

Identificación y caracterización de bacterias acidolácticas aisladas de chorizos tradicionales elaborados en Castilla y León / Identification and characterization of lactic acid bacteria isolated from traditional chorizo made in Castilla-León

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2897%2900128-1

7 January 2021

Characteristics of lactobacilli isolated from dry fermented sausages

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2897%2900128-1

7 January 2021

A numerical taxonomic study of lactic acid bacteria from vacuum-packed beef, pork, lamb and bacon

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2897%2900128-1

7 January 2021

HYDROGEN PEROXIDE FORMATION AND CATALASE ACTIVITY IN THE LACTIC ACID BACTERIA

1 reference

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7 January 2021

10.1016/S0168-1605(97)00128-1

Identifiers

DOI

1 reference

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11 November 2019

1 reference