Use of molecular methods to characterize the bacterial community and to monitor different native starter cultures throughout the ripening of Galician chorizo

  1. Fonseca, S.
  2. Ivette Ouoba, L.I.
  3. Franco, I.
  4. Carballo, J.
Revista:
Food Microbiology

ISSN: 0740-0020 1095-9998

Ano de publicación: 2013

Volume: 34

Número: 1

Páxinas: 215-226

Tipo: Artigo

DOI: 10.1016/J.FM.2012.12.006 GOOGLE SCHOLAR