Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage

✍ Scribed by Sonia Fonseca; Aida Cachaldora; María Gómez; Inmaculada Franco; Javier Carballo

• Book ID: 118140822
• Publisher: Elsevier Science
• Year: 2013
• Tongue: English
• Weight: 432 KB
• Volume: 33
• Category: Article
• ISSN: 0740-0020
• DOI: 10.1016/j.fm.2012.08.015