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.
Revue:
Food Microbiology

ISSN: 0740-0020,  1095-9998

Année de publication: 2013

Volumen: 34

Número: 1

Pages: 12-18

Type: Article

DOI: 10.1016/J.FM.2012.11.003 GOOGLE SCHOLAR
La source de données: Scopus