PUBLICACIÓN

Effect of Penicillium chryso genum and Debaryomyces hansenii on the volatile compounds during controlled ripening of pork loins

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Martín, A., Córdoba, J.J., Benito, M.J., Aranda, E., Asensio, M.A.

2003 International Journal of Food Microbiology


CITAS

64

DOI

10.1016/s0168-1605(02)00474-9

EID

2-s2.0-0141789786

ISSN

0168-1605

BIBTEX

@article{Córdoba2003,title = {Effect of Penicillium chryso genum and Debaryomyces hansenii on the volatile compounds during controlled ripening of pork loins},journal = {International Journal of Food Microbiology},year = {2003},volume = {84},number = {3},pages = {327-338},author = {Mart{\'i}n, A. and C{\'o}rdoba, J.J. and Benito, M.J. and Aranda, E. and Asensio, M.A.}}


AUTORES DE LA UEX