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Fermented meat products: microbiological study.

Microbiología de los productos cárnicos fermentados.

Author(s) : HUERTA R., LÓPEZ M. C., JORDANO R., et al.

Type of article: Article

Summary

This article comprises 5 sections: 1) introduction; 2) starter cultures in meat products; 3) changes caused by starter cultures in sausages; 4) microorganisms used as starter cultures in dry-fermented sausages; 5) contaminant microorganisms in these products.

Details

  • Original title: Microbiología de los productos cárnicos fermentados.
  • Record ID : 2003-1448
  • Languages: Spanish
  • Source: Acta Alimentaria - vol. 38 - n. 329
  • Publication date: 2002/01
  • Document available for consultation in the library of the IIR headquarters only.

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