| dc.contributor.author | Metaxopoulos, J | en |
| dc.contributor.author | Samelis, J | en |
| dc.contributor.author | Papadelli, M | en |
| dc.date.accessioned | 2014-06-06T06:44:43Z | |
| dc.date.available | 2014-06-06T06:44:43Z | |
| dc.date.issued | 2001 | en |
| dc.identifier.issn | 11201770 | en |
| dc.identifier.uri | http://62.217.125.90/xmlui/handle/123456789/2030 | |
| dc.relation.uri | http://www.scopus.com/inward/record.url?eid=2-s2.0-0035589503&partnerID=40&md5=2294567096f9b2b2809af3cced64ca76 | en |
| dc.subject | Dry sausage ripening | en |
| dc.subject | Lactobacillus | en |
| dc.subject | Meat fermentation | en |
| dc.subject | Micrococcaceae | en |
| dc.subject | Safety | en |
| dc.subject | Starter cultures | en |
| dc.title | Technological and microbiological evaluation of traditional processes as modified for the industrial manufacturing of dry fermented sausage in Greece | en |
| heal.type | journalArticle | en |
| heal.publicationDate | 2001 | en |
| heal.abstract | [No abstract available] | en |
| heal.journalName | Italian Journal of Food Science | en |
| dc.identifier.issue | 1 | en |
| dc.identifier.volume | 13 | en |
| dc.identifier.spage | 3 | en |
| dc.identifier.epage | 18 | en |
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