Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages

AuthID
 P-00N-DMJ
8
Author(s)
Carvalho, L
·
Tempera, C
·
Fernandes, MH
·
Fernandes, MJ
·
Tipo de Documento
Article
Year published
2016
Publicado
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Volume: 81, Número: 5, Páginas: M1197-M1202 (6)
Indexing
Wos®
Scopus®
Crossref®17
Pubmed®
Handle®
Google Scholar®
Publication Identifiers
Pubmed: 27095684
SCOPUS: 2-s2.0-84964324606
Wos: WOS:000378917300019
Source Identifiers
ISSN: 0022-1147
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