Behaviour and control of Staphylococcus aureus during manufacture and ripening of dry fermented sausages

  1. Otero, A.
  2. Sierra, M.
  3. García-López, M.L.
  4. González Fandos, Elena
Liburua:
Factors affecting the microbial quality of meat 3. Cutting and further processing

Argitaletxea: University of Bristol

ISBN: 0 86292 437 5

Argitalpen urtea: 1996

Orrialdeak: 169-175

Mota: Liburuko kapitulua

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