Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additives

  1. Lorenzo, J.M.
  2. García Fontán, M.C.
  3. Cachaldora, A.
  4. Franco, I.
  5. Carballo, J.
Aldizkaria:
Food Microbiology

ISSN: 0740-0020,  1095-9998

Argitalpen urtea: 2010

Alea: 27

Zenbakia: 2

Orrialdeak: 229-235

Mota: Artikulua

DOI: 10.1016/J.FM.2009.10.003 GOOGLE SCHOLAR
Datuen iturria: Scopus