Characterization of Micrococcaceae isolated from salt used for Spanish dry-cured ham
Open Access
- 1 October 2000
- journal article
- research article
- Published by Oxford University Press (OUP) in Letters in Applied Microbiology
- Vol. 31 (4) , 303-306
- https://doi.org/10.1046/j.1472-765x.2000.00818.x
Abstract
The microbial flora of salt used in the production of Spanish dry‐cured ham was studied. The results indicated that Micrococcaceae constituted the predominant flora. Identification of the 369 isolate...Keywords
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