The microbiology of traditional Greek country-style sausage during manufacture followed by storage at 3° and 12°C in air

dc.contributor.author	Samelis, J	en
dc.contributor.author	Metaxopoulos, J	en
dc.date.accessioned	2014-06-06T06:43:29Z
dc.date.available	2014-06-06T06:43:29Z
dc.date.issued	1998	en
dc.identifier.issn	11201770	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/1313
dc.relation.uri	http://www.scopus.com/inward/record.url?eid=2-s2.0-0013660132&partnerID=40&md5=1afb5810b5b918d45671d192b2b7191f	en
dc.subject	Cured meats	en
dc.subject	Fermentation	en
dc.subject	Raw sausage	en
dc.subject	Ripening	en
dc.subject	Shelf-life	en
dc.title	The microbiology of traditional Greek country-style sausage during manufacture followed by storage at 3° and 12°C in air	en
heal.type	journalArticle	en
heal.publicationDate	1998	en
heal.abstract	[No abstract available]	en
heal.journalName	Italian Journal of Food Science	en
dc.identifier.issue	2	en
dc.identifier.volume	10	en
dc.identifier.spage	155	en
dc.identifier.epage	163	en