✦ LIBER ✦

Yeast population during ripening of dry-cured Iberian ham

✍ Scribed by F. Núñez; M.M. Rodríguez; J.J. Córdoba; M.E. Bermúdez; M.A. Asensio

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Changes in intramuscular lipids during r

✍ L Martı́n; J.J Córdoba; J Ventanas; T Antequera 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 162 KB

Volatile components of dry cured Iberian

✍ C. Garcia; J.J. Berdagué; T. Antequera; C. López-Bote; J.J. Córdoba; J. Ventanas 📂 Article 📅 1991 🏛 Elsevier Science 🌐 English ⚖ 432 KB

Dynamics and characterization of yeasts

✍ N. Simoncini; D. Rotelli; R. Virgili; S. Quintavalla 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 291 KB

Composition and toxigenic potential of t

✍ F. Núñez; M.M. Rodríguez; M.E. Bermúdez; J.J. Córdoba; M.A. Asensio 📂 Article 📅 1996 🏛 Elsevier Science 🌐 English ⚖ 858 KB

Characterisation of microbial deep spoil

✍ Alberto Martín; María J. Benito; Alejandro Hernández; Francisco Pérez-Nevado; Ju 📂 Article 📅 2008 🏛 Elsevier Science 🌐 English ⚖ 328 KB

Effect of prefreezing hams on endogenous

✍ M. Flores; M.C. Aristoy; T. Antequera; J.M. Barat; F. Toldrá 📂 Article 📅 2009 🏛 Elsevier Science 🌐 English ⚖ 235 KB