E. H. Drosinos
AuthID: R-00F-ZZA
1
TITLE: Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments Full Text
AUTHORS: Talon, R; Lebert, I; Lebert, A; Leroy, S; Garriga, M; Aymerich, T; Drosinos, EH; Zanardi, E; Ianieri, A; Fraqueza, MJ ; Patarata, L ; Laukova, A;
PUBLISHED: 2007, SOURCE: MEAT SCIENCE, VOLUME: 77, ISSUE: 4
AUTHORS: Talon, R; Lebert, I; Lebert, A; Leroy, S; Garriga, M; Aymerich, T; Drosinos, EH; Zanardi, E; Ianieri, A; Fraqueza, MJ ; Patarata, L ; Laukova, A;
PUBLISHED: 2007, SOURCE: MEAT SCIENCE, VOLUME: 77, ISSUE: 4
