PUBLICACIÓN

Effect of the dry-cured fermented sausage “salchichón” processing with a selected lactobacillus sakei in listeria monocytogenes and microbial population

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Martin I., Rodriguez A., Sanchez-Montero L., Padilla P., Cordoba J.J.

2021 Foods

Food Science (Q1), Plant Science (Q1), Health (social science) (Q1), Microbiology (Q3), Health Professions (miscellaneous) (Q1)

JCR: 5.561

SJR: 0.726

CITAS

23

DOI

10.3390/foods10040856

EID

2-s2.0-85105006593

EISSN

2304-8158

AUTORES DE LA UEX

Juan José Córdoba Ramos
Irene Martín Tornero
Alicia Rodríguez Jiménez

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Effect Of A Selected Protective Culture Of Lactilactobacillus Sakei On The Evolution Of Volatile Compounds And On The Final Sensorial Characteristics Of Traditional Dry-Cured Fermented “salchichón”
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Effect Of A Selected Protective Culture Of Lactilactobacillus Sakei On The Evolution Of Volatile Compounds And On The Final Sensorial Characteristics Of Traditional Dry-Cured Fermented “salchichón”
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Effect Of A Selected Protective Culture Of Lactilactobacillus Sakei On The Evolution Of Volatile Compounds And On The Final Sensorial Characteristics Of Traditional Dry-Cured Fermented “salchichón”
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