Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages
The manufacture of dry fermented sausages is an important part of the meat industry in Southern Europeancountries. These products are usually produced in small shops from a mixture of pork, fat, salt, and condiments andare stuffed into natural casings. Meat sausages are slowly cured through spontane...
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| Outros Autores: | , , , , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2017
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10174/20325 |
| País: | Portugal |
| Oai: | oai:dspace.uevora.pt:10174/20325 |