Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization
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Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization
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scientific article published on 03 September 2018
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name
Evaluation of the bacterial di ...... ysicochemical characterization
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Evaluation of the bacterial di ...... ysicochemical characterization
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Evaluation of the bacterial di ...... ysicochemical characterization
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P2093
P50
P1433
P1476
Evaluation of the bacterial di ...... ysicochemical characterization
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P2093
Alejandro Azaola-Espinosa
Carmen Juárez-Castelán
Edith Ponce-Alquicira
P356
10.1016/J.MEATSCI.2018.09.001
P577
2018-09-03T00:00:00Z