Survival of Enterobacteriaceae during processing of Chorizo de cebolla, a spanish fermented sausage

  1. Castao, A.
  2. García Fontán, M.C
  3. Fresno, J.M
  4. Tornadijo, M.E
  5. Carballo, J.
Revue:
Food Control

ISSN: 0956-7135

Année de publication: 2002

Volumen: 13

Número: 2

Pages: 107-115

Type: Article

DOI: 10.1016/S0956-7135(01)00089-5 GOOGLE SCHOLAR
La source de données: Scopus