Influence of Starter Culture and Ripening Temperature on Survival of L. Monocytognes in Traditional Portuguese Dry-Feremnted Sausage

AuthID
 P-011-74B
4
Author(s)
Pereira, Ana Paula
·
Gonzales-Barron, Ursula
·
Dias, Teresa
Tipo de Documento
Proceedings Paper
Year published
2016
Publicado
in Microbes in the spotlight: recent progress in the understanding of beneficial and harmful microorganisms
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