Study of the lactic acid bacteria throughout the...

Food Microbiology 2010 Vol. 27; Iss. 2

Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additives

José M. Lorenzo, María C. García Fontán, Aida Cachaldora, Inmaculada Franco, Javier Carballo
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
27
Year:
2010
Language:
english
Pages:
7
DOI:
10.1016/j.fm.2009.10.003
File:
PDF, 173 KB
english, 2010
Conversion to is in progress
Conversion to is failed