Stability and safety of traditional Greek salami — a microbiological ecology study

• 20 October 1998
• journal article
• Published by Elsevier in International Journal of Food Microbiology
• Vol. 44  (1-2) , 69-82
• https://doi.org/10.1016/s0168-1605(98)00124-x

Abstract

Keywords

• DRY SALAMI
• MEAT FERMENTATION
• STARTER CULTURES
• LACTOBACILLUS SAKE
• STAPHYLOCOCCUS XYLOSUS
• STAPHYLOCOCCUS SAPROPHYTICUS