PUBLICACIÓN
Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures
ACCEDER A LA PUBLICACIÓN:
Casquete R., Benito M.J., Martin A., Ruiz-Moyano S., Aranda E., Cordoba M.G.
2012 FOOD CONTROL
Biotechnology (Q1), Food Science (Q1)
JCR: 2.738
SJR: 1.245
CITAS
57
DOI
10.1016/j.foodcont.2011.09.026
EID
2-s2.0-80055088566
ISSN
0956-7135
BIBTEX
@article{Casquete2012,title = {Microbiological quality of salchich{\'o}n and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures},journal = {Food Control},year = {2012},volume = {24},number = {1-2},pages = {191-198},author = {Casquete, R. and Benito, M.J. and Mart{\'i}n, A. and Ruiz-Moyano, S. and Aranda, E. and C{\'o}rdoba, M.G.}}
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