Publications
| Title | Abstract | Year(sorted ascending) Filter | PMID Filter |
|---|
| evaluation of microbial dynamics during the ripening of a traditional taiwanese naturally fermented ham. | isolation and identification of the autochthonous starter from a naturally fermented meat allows control of the fermentation process and promises microbiological safety for this specialty. thus the purpose of this study was to identify the lactic acid bacteria and coagulase-negative cocci present in a traditional taiwanese naturally fermented ham (tnfh) and to study the microbial dynamics at different ripening stages; the approach was a combination of conventional microbiological cultivation, po ... | 2010 | 20417394 |