Microbiology and Chemical Changes in Raw Hams of Italian Type
- 11 March 1971
- journal article
- Published by Wiley in Journal of Applied Bacteriology
- Vol. 34 (1) , 51-61
- https://doi.org/10.1111/j.1365-2672.1971.tb02268.x
Abstract
No abstract availableThis publication has 6 references indexed in Scilit:
- A Medium for the Study of the Ecology of Human Cutaneous DiphtheroidsJournal of General Microbiology, 1969
- Free Amino Acids in Ham Muscle During Successive Aging Periods and Their Relation to FlavorJournal of Food Science, 1968
- Volatile Chemical Compounds in Dry‐Cured Hamsa,bJournal of Food Science, 1964
- METHODS FOR THE ISOLATION OF FAECAL STREPTOCOCCI (LANCEFIELD GROUP D) FROM BACON FACTORIESJournal of Applied Bacteriology, 1956
- A SELECTIVE MEDIUM FOR THE ISOLATION AND ENUMERATION OF ORAL AND FECAL LACTOBACILLIJournal of Bacteriology, 1951