Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production : An update
- Author
- MOHAMMED SALIM AMMOR1 ; MAYO, Baltasar1
[1] Instituto de Productos Lacteos de Asturias ( CSlC), Carretera de Infiesto s/n, 33300 Villaviciosa, Asturias, Spain - Source
Meat science. 2007, Vol 76, Num 1, pp 138-146, 9 p ; ref : 2 p.1/4
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Dry sausage Functional starter cultures Lactic acid bacterial Probiotics Selection criteria
- Keyword (fr)
- Bactérie lactique Lactique acide Production Produit carné Saucisson Produit charcuterie
- Keyword (en)
- Lactic acid bacteria Lactic acid Production Meat product Pork product
- Keyword (es)
- Bacteria láctica Láctico ácido Producción Producto de carne Producto chacinería
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B05 Meat and meat product industries
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35D Food microbiology
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18579655
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.meatsci.2006.10.022 
https://dx.doi.org/10.1016/j.meatsci.2006.10.022
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