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.
Aldizkaria:
Food Microbiology

ISSN: 0740-0020,  1095-9998

Argitalpen urtea: 2013

Alea: 34

Zenbakia: 1

Orrialdeak: 12-18

Mota: Artikulua

DOI: 10.1016/J.FM.2012.11.003 GOOGLE SCHOLAR
Datuen iturria: Scopus