Study of the Micrococcaceae and Staphylococcaceae throughout the Manufacture of Dry-Cured Lacón (a Spanish Traditional Meat Product) Made without or with Additives
Lorenzo, José M., García Fontán, María C., Gómez, María, Fonseca, Sonia, Franco, Inmaculada, Carballo, JavierVolume:
1
Language:
english
Journal:
Journal of Food Research
DOI:
10.5539/jfr.v1n1p200
Date:
January, 2012
File:
PDF, 2.06 MB
english, 2012