Study of the counts, species and characteristics of the yeast population during the manufacture of dry-cured " lacón" Effect of salt level

  1. Purriños, L.
  2. García Fontán, M.C.
  3. Carballo, J.
  4. Lorenzo, J.M.
Zeitschrift:
Food Microbiology

ISSN: 0740-0020,  1095-9998

Datum der Publikation: 2013

Ausgabe: 34

Nummer: 1

Seiten: 12-18

Art: Artikel

DOI: 10.1016/J.FM.2012.11.003 GOOGLE SCHOLAR
Datenquelle: Scopus