High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts and oxidative changes of two traditional dry-cured meat products

Literals

• ou:urlScopus
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85089177102&origin=inward
• dcterms:contributor
  • Cava R., Higuero N., Ladero L.
• vivo:identifier
  • 2021-1314
• dcterms:creator
  • Cava R.
• bibo:doi
  • 10.1016/j.meatsci.2020.108273
• ou:eid
  • 2-s2.0-85089177102
• fabio:hasPublicationYear
  • 2021
• bibo:issn
  • 0309-1740
• dcterms:publisher
  • Meat Science
• ou:tipoPublicacion
  • Article
• dcterms:title
  • High-pressure processing and storage temperature on Listeria monocytogenes, microbial counts and oxidative changes of two traditional dry-cured meat products
• vcard:url
  • https://www.scopus.com/inward/record.uri?partnerID=HzOxMe3b&scp=85089177102&origin=inward
• bibo:volume
  • 171

Typed Literals

• ou:vecesCitado
  • 48 (xsd:integer)

Relations

• ou:publicadaEnRevista
  • MEAT SCIENCE

Inverse Relations

• Has related: ou:tienePublicacion
  • RAMÓN CAVA LÓPEZ