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Study of the counts, species and characteristics of the yeast population during the manufacture of dry-cured “lacón”. Effect of salt level

✍ Scribed by Purriños, Laura; García Fontán, María C.; Carballo, Javier; Lorenzo, José M.

Book ID: 122990005
Publisher: Elsevier Science
Year: 2013
Tongue: English
Weight: 177 KB
Volume: 34
Category: Article
ISSN: 0740-0020
DOI: 10.1016/j.fm.2012.11.003

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