http://opendata.unex.es/recurso/ciencia-tecnologia/investigacion/publicaciones/Publicacion/2012-147
Literals
- bibo:page_range
- ou:bibtex
- @article{Benito2012,title = {Comparison of the effects of a commercial and an autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter culture on the sensory and safety properties of a traditional Iberian dry-fermented sausage {'}salchich{\'o}n{'}},journal = {International Journal of Food Science and Technology},year = {2012},volume = {47},number = {5},pages = {1011-1019},author = {Casquete, R. and Benito, M.J. and Mart{\'i}n, A. and Ruiz-Moyano, S. and P{\'e}rez-Nevado, F. and C{\'o}rdoba, M.G.}}
- ou:urlOrcid
- dcterms:contributor
- Casquete R., Benito M.J., Martin A., Ruiz-Moyano S., Perez-Nevado F., Cordoba M.G.
- dcterms:publisher
- International Journal of Food Science and Technology
- bibo:eissn
- bibo:doi
- 10.1111/j.1365-2621.2011.02935.x
- dcterms:creator
- ou:eid
- fabio:hasPublicationYear
- vivo:identifier
- bibo:issn
- ou:tipoPublicacion
- dcterms:title
- Comparison of the effects of a commercial and an autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter culture on the sensory and safety properties of a traditional Iberian dry-fermented sausage salchichón
- vcard:url
- ou:urlScopus
- ou:vecesCitado
- bibo:volume
Typed Literals