Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage

  1. Fonseca, S.
  2. Cachaldora, A.
  3. Gómez, M.
  4. Franco, I.
  5. Carballo, J.
Aldizkaria:
Food Microbiology

ISSN: 0740-0020,  1095-9998

Argitalpen urtea: 2013

Alea: 33

Zenbakia: 1

Orrialdeak: 77-84

Mota: Artikulua

DOI: 10.1016/J.FM.2012.08.015 GOOGLE SCHOLAR
Datuen iturria: Scopus