✦ LIBER ✦

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

✍ Scribed by M.J. Benito; A. Martín; E. Aranda; F. Pérez-Nevado; S. Ruiz-Moyano; M.G. Córdoba

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Microbiological quality of salchichón an

✍ Rocío Casquete; María J. Benito; Alberto Martín; Santiago Ruiz-Moyano; Emilio Ar 📂 Article 📅 2012 🏛 Elsevier Science 🌐 English ⚖ 187 KB

Rapid differentiation of lactic acid bac

✍ María J. Benito; Manuel J. Serradilla; Santiago Ruiz-Moyano; Alberto Martín; Fra 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 507 KB

Role of an autochthonous starter culture

✍ Rocío Casquete; María J. Benito; Alberto Martín; Santiago Ruiz-Moyano; Juan J. C 📂 Article 📅 2011 🏛 Elsevier Science 🌐 English ⚖ 318 KB

Screening of lactic acid bacteria and bi

✍ Santiago Ruiz-Moyano; Alberto Martín; María José Benito; Francisco Pérez Nevado; 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 207 KB

Identification and characterization of d

✍ Md. Harun-ur-Rashid; Kaname Togo; Minoru Ueda; Taku Miyamoto 📂 Article 📅 2006 🏛 Springer 🌐 English ⚖ 218 KB

Molecular and technological characteriza

✍ M.G. Bonomo; A. Ricciardi; T. Zotta; E. Parente; G. Salzano 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 854 KB