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

Literals

• bibo:eissn
  • 2304-8158
• dcterms:contributor
  • Martin I., Rodriguez A., Sanchez-Montero L., Padilla P., Cordoba J.J.
• ou:eid
  • 2-s2.0-85105006593
• dcterms:creator
  • Martín I.
• bibo:doi
  • 10.3390/foods10040856
• fabio:hasPublicationYear
  • 2021
• vivo:identifier
  • 2021-113
• dcterms:publisher
  • Foods
• ou:tipoPublicacion
  • Article
• dcterms:title
  • Effect of the dry-cured fermented sausage “salchichón” processing with a selected lactobacillus sakei in listeria monocytogenes and microbial population
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85105006593&origin=inward
• ou:urlOrcid
  • https://doi.org/10.3390/foods10040856
• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85105006593&origin=inward
• bibo:volume
  • 10

Typed Literals

• dcterms:created
  • 2021-04-01T00:00:00 (xsd:dateTime)
• ou:openaccess
  • True (xsd:boolean)
• ou:vecesCitado
  • 29 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • Foods

Inverse Relations

• Has related: ou:tienePublicacion
  • ALICIA RODRÍGUEZ JIMÉNEZ
  • IRENE MARTÍN TORNERO
  • JUAN JOSÉ CÓRDOBA RAMOS