✦ LIBER ✦

The mycobiota of three dry-cured meat products from Slovenia

✍ Scribed by Silva Sonjak; Mia Ličen; Jens Christian Frisvad; Nina Gunde-Cimerman

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Volatile Profiles of Dry-Cured Meat Prod

✍ Ramírez, Rosario; Cava, Ramón 📂 Article 📅 2007 🏛 American Chemical Society 🌐 English ⚖ 193 KB

Selection of antifungal protein-producin

✍ Raquel Acosta; Andrea Rodríguez-Martín; Alberto Martín; Félix Núñez; Miguel A. A 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 671 KB

Characterization of coagulase-negative s

✍ Landeta, G.; Curiel, J.A.; Carrascosa, A.V.; Muñoz, R.; de las Rivas, B. 📂 Article 📅 2013 🏛 Elsevier Science 🌐 English ⚖ 531 KB

Technologies to shorten the drying perio

✍ J. Arnau; X. Serra; J. Comaposada; P. Gou; M. Garriga 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 220 KB

Ultrasonic characterization of the fat s

✍ Jimenez, E. C.; Garcia-Perez, J. V.; Canillas, S. V.; Fort, J. J. B. 📂 Article 📅 2013 🏛 SAGE Publications 🌐 English ⚖ 399 KB

The role of muscle enzymes in dry-cured

✍ Fidel Toldrá 📂 Article 📅 2006 🏛 Elsevier Science 🌐 English ⚖ 174 KB