PUBLICACIÓN

Effectiveness of a bacteriophage cocktail in reducing cheese early blowing caused by Escherichia coli

Logo Open Access

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Tabla R., Gomez A., Rebollo J.E., Molina F., Roa I.

2022 LWT

Food Science (Q1)

JCR: 6

SJR: 1.173

CITAS

9

DOI

10.1016/j.lwt.2021.112430

EID

2-s2.0-85114712576

ISSN

0023-6438

BIBTEX

@article{Tabla_2021, doi = {10.1016/j.lwt.2021.112430}, url = {https://doi.org/10.1016%2Fj.lwt.2021.112430}, year = 2021, month = {sep}, publisher = {Elsevier {BV}}, pages = {112430}, author = {Rafael Tabla and Antonia G{\'{o}}mez and Jos{\'{e}} Emilio Rebollo and Felipe Molina and Isidro Roa}, title = {Effectiveness of a bacteriophage cocktail in reducing cheese early blowing caused by Escherichia coli}, journal = {{LWT}}}

AUTORES DE LA UEX

Felipe Roberto Molina Rodríguez

OTRAS PUBLICACIONES DE INTERÉS

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