Publication | Closed Access
Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures
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Citations
52
References
2011
Year
Microbiological QualityFood FermentationIn Vitro FermentationDifferent IndustriesAutochthonous Starter CulturesFood MicrobiologyFood BioprocessingMicrobiologyFood SafetyHealth Sciences
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