Traditional Dry Fermented Sausages Produced in Small-Scale Processing Units in Mediterranean Countries and Slovakia. 1: Microbial Ecosystems of Processing Environments

AuthID
P-004-64C
12
Author(s)
Lebert, I
·
Lebert, A
·
Leroy, S
·
Garriga, M
·
Aymerich, T
·
Zanardi, E
·
Ianieri, A
·
Laukova, A
Tipo de Documento
Article
Year published
2007
Publicado
in MEAT SCIENCE, ISSN: 0309-1740
Volume: 77, Número: 4, Páginas: 570-579 (10)
Indexing
Publication Identifiers
SCOPUS: 2-s2.0-35748948051
Wos: WOS:000251637300017
Source Identifiers
ISSN: 0309-1740
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