Item 34 of 165 (back to results) previous next Catalase-positive cocci in fermented sausage: Variability due to different pork breeds, breeding systems and sausage production technology Food microbiology

Current search: Biological Sciences: microbiology × Taxa - Archaea, Cyanobacteria and Bacteria: Eubacteria > Firmicutes > Micrococcaceae × Select any link to see items in a related category. more general categories    information about this item Animal Science and Animal Products  Animal Science and Animal Products  animal products (13065)   meat products (4725)   sausages (530)  meat (3662)   pork (1159) Biological Sciences  Biological Sciences  biochemistry (102540)   metabolism (18992)   energy metabolism (8289)   anaerobiosis (3597)   fermentation (3507)  microbiology (27793)   microbial physiology (3804)   fermentation (3506)  physiology (77074)   metabolism (18984)   energy metabolism (8288)   anaerobiosis (3596)   fermentation (3506)  microbial physiology (3801)   fermentation (3506) Breeding and Genetic Improvement  Breeding and Genetic Improvement  genetic resources (29016)   animal genetic resources (3389)   breeds (3299) Calendar Year  Calendar Year  Year (337475)   2012 (47541) Economics, Business and Industry  Economics, Business and Industry  products and commodities (80757)   agricultural products (74894)   animal products (13060)   meat products (4721)   sausages (529)  meat (3660)   pork (1159)  foods (19982)   sausages (528) Food and Human Nutrition  Food and Human Nutrition  foods (20022)   sausages (530) Natural Resources, Earth and Environmental Sciences  Natural Resources, Earth and Environmental Sciences  natural resources (75944)   biological resources (55960)   genetic resources (29016)   animal genetic resources (3389)   breeds (3299) Reference Types  Reference Types  Journal (337546) Research, Technology and Engineering  Research, Technology and Engineering  mathematics and statistics (33406)   statistics (23850)   statistical analysis (13399)   cluster analysis (910)  technology (49139)   production technology (1067)  processing technology (28127)   fermentation (3507) Taxa - Archaea, Cyanobacteria and Bacteria  Taxa - Archaea, Cyanobacteria and Bacteria  Eubacteria (19572)   Firmicutes (9350)   Bacillus/Clostridium group (7319)   Bacillus/Lactobacillus/Streptococcus group (6303)   Bacillus/Staphylococcus group (4150)   Staphylococcaceae (1300)   Macrococcus (2)   Macrococcus caseolyticus (1)  Staphylococcus (1293)   Staphylococcus equorum (21)  Staphylococcus haemolyticus (9)  Staphylococcus lentus (6)  Staphylococcus succinus (7)  Staphylococcus xylosus (40)  Micrococcaceae (254)   Micrococcus (99)   Micrococcus luteus (54) Abstract of Article:   Will be presented in next release Date Last Accessed:   Accessed January 20, 2015 Title of Article:   Catalase-positive cocci in fermented sausage: Variability due to different pork breeds, breeding systems and sausage production technology Author(s) of Article:   Will be identified in next release Citation:   Food microbiology 2012 v.29 no.2 pp. 178-186 Click to View:   (Click to View) Date of Publication:   2012 Location of Article:   http://pubag.nal.usda.gov/pubag/article.xhtml?id=492804 Name of Publication:   Food microbiology Publishing Company:   Will be identified in next release Accession Number:   114669