Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy

Authors: Mauriello G.; Casaburi A.; Blaiotta G.; Villani F.1

Source: Meat Science, Volume 67, Number 1, May 2004 , pp. 149-158(10)

Publisher: Elsevier

Key:
Free Content - Free Content
New Content - New Content
Subscribed Content - Subscribed Content
Free Trial Content - Free Trial Content

Keywords: Coagulase negative staphylococci; Technological properties; Dry fermented sausages; Sausages of Southern Italy

Language: English

Document Type: Research article

DOI: 10.1016/j.meatsci.2003.10.003

Affiliations: 1: Dipartimento di Scienza degli Alimenti, Universita degli Studi di Napoli ''Federico II'' 80055 , Naples, Portici, Italy

This article is hosted on another website.

You may be required to register, activate a subscription or purchase the article before you can obtain the full text.

Proceed

Back to top

Key:
Free Content - Free Content
New Content - New Content
Subscribed Content - Subscribed Content
Free Trial Content - Free Trial Content
Share this item with others: These icons link to social bookmarking sites where readers can share and discover new web pages.
Page Help Click here for Page Help
Shopping cart
Tools
Sign in






Need to register?
Sign up here
Text size: A | A | A | A