Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage salchichón

Literals

bibo:issn
- 0956-7135
dcterms:creator
- Bernáldez V.
dcterms:contributor
- Bernaldez V., Cordoba J.J., Rodriguez M., Cordero M., Polo L., Rodriguez A.
ou:bibtex
- @article{Córdoba2013,title = {Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage {'} salchich{\'o}n{'}},journal = {Food Control},year = {2013},volume = {32},number = {1},pages = {69-76},author = {Bern{\'a}ldez, V. and C{\'o}rdoba, J.J. and Rodr{\'i}guez, M. and Cordero, M. and Polo, L. and Rodr{\'i}guez, A.}}
vcard:url
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84871683100&origin=inward
dcterms:title
- Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage salchichón
dcterms:publisher
- Food Control
bibo:page_range
- 69-76
ou:tipoPublicacion
- Article
bibo:doi
- 10.1016/j.foodcont.2012.11.018
ou:eid
- 2-s2.0-84871683100
fabio:hasPublicationYear
- 2013
vivo:identifier
- 2013-80
ou:urlOrcid
- http://www.scopus.com/inward/record.url?eid=2-s2.0-84871683100&partnerID=MN8TOARS
ou:urlScopus
- https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=84871683100&origin=inward
bibo:volume
- 32