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Food Control 2015 / 9

Lactic acid bacteria in cooked hams – sources of contamination and chances of survival in the product

Dušková, Marta, Kameník, Josef, Lačanin, Ines, Šedo, Ondrej, Zdráhal, Zbyněk
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Language:
english
Journal:
Food Control
DOI:
10.1016/j.foodcont.2015.09.019
Date:
September, 2015
File:
PDF, 615 KB
english, 2015
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