Influence of Salt Level, Starter Culture, Fermentable Carbohydrates, and Temperature on the Behaviour of L. Monocytogenes in Sliced Chouriço During Storage

AuthID
 P-00M-SQ5
2
Author(s)
García Díez, J
·
Tipo de Documento
Article
Year published
2017
Publicado
in Acta Alimentaria, ISSN: 0139-3006
Volume: 46, Número: 2, Páginas: 206-213
Indexing
Scopus®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85019113431
Source Identifiers
ISSN: 0139-3006
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