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Perfil microbiano de embutidos fermentados poco acidos en Espana.

2003

Martin B. | Aymerich M.T. | Garriga M. | Hugas M.

AGROVOC Keywords
acidez acidity analyse microbiologique bacteria gram positiva espagne lactic acid bacteria microbiological analysis micrococcaceae organoleptic properties ph salchicha saucisse sausages spain
Bibliographic information
Eurocarne
ISSN 1132-2675
Pagination
v.121-127
Other Subjects
Gram positive bacteria; Acidite; Bacterias acidolacticas; Analisis microbiologico; Bacterie lactique; Propiedades organolepticas; Propriete organoleptique; Bacterie gram positif; Espana
Language
Spanish; Castilian
Note
1 tabla, 3 graf.; 19 ref.
Translated Title
English. [Microbial profile of low acidity fermented sausage in Spain]. [Spanish]
Type
Journal Article; Journal Part
Source
Eurocarne (Espana). (Ene-Feb 2003). (no.113) p. 121-127.
Corporate Author
Institut de Recerca i Tecnologia Agroalimentaries, Monells (Espana). Centro de Tecnologia de la Carne
Universidade Federal de Lavras, MG (Brazil).
2012-11-15
AGRIS AP
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