Influence Of Salt Level, Starter Culture, Fermentable Carbohydrates, And Temperature On The Behaviour Of L. Monocytogenes In Sliced Chourico During Storage

AuthID
 P-00M-R1B
2
Author(s)
Garcia Diez, J
·
Tipo de Documento
Article
Year published
2017
Publicado
in ACTA ALIMENTARIA, ISSN: 0139-3006
Volume: 46, Número: 2, Páginas: 206-213 (8)
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Wos®
Crossref®11
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Publication Identifiers
Wos: WOS:000400266000010
Source Identifiers
ISSN: 0139-3006
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