[On the formation of H2S and of CH3SH in spoiled sausages and hams: action of microorganisms].
D001173:Arthrobacter / Q000378:metabolism; D003352:Corynebacterium / Q000378:metabolism; D005516:Food Microbiology; D005519:Food Preservation; D007778:Lactobacillus / Q000378:metabolism; D008460:Meat; D013438:Sulfhydryl Compounds / Q000032:analysis*; D013440:Sulfides / Q000032:analysis*
D013438:Sulfhydryl Compounds; D013440:Sulfides
Sulla formazione di H2S e di CH3SH negli insaccati e nei prosciutti alterati: azione dei microrganismi.