Yeast population during ripening of dry-cured Iberian ham

Literals

vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=4243962808&origin=inward
bibo:doi
- 10.1016/0168-1605(95)00037-2
dcterms:creator
- Núñez F.
ou:bibtex
- @article{Córdoba1996,title = {Yeast population during ripening of dry-cured Iberian ham},journal = {International Journal of Food Microbiology},year = {1996},volume = {29},number = {2-3},pages = {271-280},author = {N{\'u}{\~n}ez, F. and Rodr{\'i}guez, M.M. and C{\'o}rdoba, J.J. and Berm{\'u}dez, M.E. and Asensio, M.A.}}
dcterms:contributor
- Núñez, F., Rodríguez, M.M., Córdoba, J.J., Bermúdez, M.E., Asensio, M.A.
fabio:hasPublicationYear
- 1996
ou:eid
- 2-s2.0-4243962808
vivo:identifier
- 1996-9
bibo:issn
- 0168-1605
bibo:page_range
- 271-280
dcterms:publisher
- International Journal of Food Microbiology
ou:tipoPublicacion
- Article
dcterms:title
- Yeast population during ripening of dry-cured Iberian ham
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-4243962808&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=4243962808&origin=inward
bibo:volume
- 29