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