NDLI: Characterization and Selection of Autochthonous Lactic Acid Bacteria Isolated from Traditional Iberian Dry-Fermented Salchichón and Chorizo Sausages

Content Provider	Scilit
Author	Benito, M. J. Martín, A. Aranda, E. Pérez-Nevado, F. Ruiz-Moyano, S. Córdoba, M. G.
Copyright Year	2007
Description	Journal: Journal of food science
Related Links	https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1750-3841.2007.00419.x
Ending Page	M201
Page Count	9
Starting Page	M193
e-ISSN	17503841
DOI	10.1111/j.1750-3841.2007.00419.x
Journal	Journal of food science
Issue Number	6
Volume Number	72
Language	English
Publisher	Wiley-Blackwell
Publisher Date	2007-08-01
Access Restriction	Open
Subject Keyword	Journal: Journal of food science Agriculture and Animal Production Antimicrobial Activity Biogenic Amine Dry-fermented Sausage Lactic Acid Bacteria Starter Cultures
Content Type	Text
Resource Type	Article

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Characterization and Selection of Autochthonous Lactic Acid Bacteria Isolated from Traditional Iberian Dry-Fermented Salchichón and Chorizo Sausages