(Q43985246)

28 November 2017

title

Growth and aroma production by Staphylococcus xylosus, S. carnosus and S. equorum--a comparative study in model systems (English)

1 reference

28 November 2017

main subject

Staphylococcus xylosus

object named as

Staphylococcus xylosus

1 reference

inferred from title

Staphylococcus equorum

object named as

S. equorum

1 reference

inferred from title

Staphylococcus carnosus

object named as

S. carnosus

1 reference

Anne K Søndergaard

1

1 reference

28 November 2017

Louise H Stahnke

series ordinal

2

1 reference

28 November 2017

publication date

1 May 2002

1 reference

International Journal of Food Microbiology

28 November 2017

published in

1 reference

28 November 2017

volume

75

1 reference

28 November 2017

issue

1-2

1 reference

28 November 2017

page(s)

99-109

1 reference

Comparative studies of the growth of Staphylococcus carnosus with or without glucose

28 November 2017

cites work

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900729-2

7 January 2021

The staphylococci: an introduction

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900729-2

7 January 2021

Effects of starter cultures on the formation of flavour compounds in dry sausage

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900729-2

7 January 2021

Model for combined effect of temperature and salt concentration/water activity on the growth rate of Staphylococcus xylosus.

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900729-2

7 January 2021

Chemical and molecular classification of staphylococci

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900729-2

7 January 2021

Aroma components from dried sausages fermented with Staphylococcus xylosus

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900729-2

7 January 2021

Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels - Part III. Sensory evaluation

1 reference

https://api.crossref.org/works/10.1016%2FS0168-1605%2801%2900729-2

7 January 2021

10.1016/S0168-1605(01)00729-2

Identifiers

DOI

1 reference

28 November 2017

1 reference