Literature DB >> 5096385

[Microbiology and biochemical changes in raw ham during seasoning].

G Giolitti, C Cantoni, M A Bianchi, P Renon, G Beretta.   

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Year:  1971        PMID： 5096385

Source DB:  PubMed          Journal:  Arch Vet Ital        ISSN： 0004-0479


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  1 in total

1.  Gram-positive, catalase-positive cocci from dry cured Iberian ham and their enterotoxigenic potential.

Authors:  M Rodríguez; F Núñez; J J Córdoba; E Bermúdez; M A Asensio
Journal:  Appl Environ Microbiol       Date:  1996-06       Impact factor: 4.792
  1 in total

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