Publication | Closed Access
Microbiological and physico-chemical characterisation of deep spoilage in Spanish dry-cured hams and characterisation of isolated Enterobacteriaceae with regard to salt and temperature tolerance
23
Citations
0
References
1999
Year
Physico-chemical CharacterisationMicrobial ContaminationFood SpoilageSpanish Dry-cured HamsDeep SpoilageMicrobial EcologyFood PreservationFood MicrobiologyMicrobiologyPublic HealthMedicineFood Safety
No additional data available for this publication yet. Check back later!