Starter and Adjunct Microbial Cultures Used in the Manufacture of Fermented and/or Cured or Ripened Meat and Dairy Products

  1. Centeno, Juan A.
  2. Carballo, Javier
Libro:
BENEFICIAL MICROBES IN FERMENTED AND FUNCTIONAL FOODS
  1. Rai, VR (coord.)
  2. Bai, JA (coord.)

ISBN: 978-1-4822-0663-0,  978-1-4822-0662-3

Ano de publicación: 2015

Páxinas: 35-54

Tipo: Capítulo de libro

GOOGLE SCHOLAR
Fonte de datos: WoS