Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages

Literals

ou:bibtex
- @article{Benito2007,title = {Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchich{\'o}n and chorizo sausages},journal = {Journal of Food Science},year = {2007},volume = {72},number = {6},author = {Benito, M.J. and Mart{\'i}n, A. and Aranda, E. and P{\'e}rez-Nevado, F. and Ruiz-Moyano, S. and C{\'o}rdoba, M.G.}}
dcterms:title
- Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages
dcterms:publisher
- Journal of Food Science
bibo:doi
- 10.1111/j.1750-3841.2007.00419.x
ou:tipoPublicacion
- Article
fabio:hasPublicationYear
- 2007
ou:eid
- 2-s2.0-34547839164
bibo:issn
- 0022-1147
dcterms:contributor
- Benito, M.J., Martín, A., Aranda, E., Pérez-Nevado, F., Ruiz-Moyano, S., Córdoba, M.G.
vivo:identifier
- 2007-252
dcterms:creator
- Benito M.
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=34547839164&origin=inward
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-34547839164&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=34547839164&origin=inward
bibo:volume
- 72