PUBLICACIÓN
Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage salchichón
ACCEDER A LA PUBLICACIÓN:
Casquete R., Benito M.J., Martin A., Ruiz-Moyano S., Cordoba J.J., Cordoba M.G.
2011 FOOD MICROBIOLOGY
Food Science (Q1), Microbiology (Q1)
JCR: 3.283
SJR: 1.587
CITAS
33
DOI
10.1016/j.fm.2011.07.004
EID
2-s2.0-80052964597
ISSN
0740-0020
EISSN
1095-9998
BIBTEX
@article{Córdoba2011,title = {Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage {'} salchich{\'o}n{'}},journal = {Food Microbiology},year = {2011},volume = {28},number = {8},pages = {1432-1440},author = {Casquete, R. and Benito, M.J. and Mart{\'i}n, A. and Ruiz-Moyano, S. and C{\'o}rdoba, J.J. and C{\'o}rdoba, M.G.}}
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