Microbial ecosystems of traditional fermented meat products : The importance of indigenous starters
- Author
- TALON, R1 ; LEROY, S1 ; LEBERT, I1
[1] Institut National de la Recherche Agronomique (INRA), Centre de Clermont-Ferrand Theix, Unité de Recherche Microbiologie, 63122 Saint-Genès Champanelle, France - Conference title
- 53rd International Congress of Meat Science and Technology (53rd ICoMST), 5-10 August 2007, Beijing, China
- Conference name
- ICoMST International Congress of Meat Science and Technology (53 ; Beijing 2007-08-05)
- Author (monograph)
- ZHOU, Guanghong (Editor)1
[1] Nanjing Agricultural University, Nanjing, 210095, China - Source
Meat science. 2007, Vol 77, Num 1, pp 55-62, 8 p ; ref : 1 p.3/4
- CODEN
- MESCDN
- ISSN
- 0309-1740
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Elsevier, Oxford
- Publication country
- United Kingdom
- Document type
- Conference Paper
- Language
- English
- Author keyword
- Coagulase-negative cocci Indigenous starter Lactic acid bacteria Microbial ecosystem Traditional fermented sausage
- Keyword (fr)
- Bactérie lactique Produit carné Produit fermenté Saucisse Produit charcuterie
- Keyword (en)
- Lactic acid bacteria Meat product Fermented product Sausage Pork product
- Keyword (es)
- Bacteria láctica Producto de carne Producto fermentado Salchicha 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
- 18956121
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.2007.04.023 
https://dx.doi.org/10.1016/j.meatsci.2007.04.023
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