Characterization of Staphylococcus xylosus LQ3 and its application in dried cured sausage

Published 2017 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Characterization of Staphylococcus xylosus LQ3 and its application in dried cured sausage
Authors
Keywords
Sausage, Starter culture, Virulence factors, Enzyme activities
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 86, Issue -, Pages 538-543
Publisher
Elsevier BV
Online
2017-08-16
DOI
10.1016/j.lwt.2017.08.045

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Publish scientific posters with Peeref

Peeref publishes scientific posters from all research disciplines. Our Diamond Open Access policy means free access to content and no publication fees for authors.

Learn More
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.