Behavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Chouriço de Vinho, a Dry Fermented Sausage Made from Wine-Marinated Meat
dc.contributor.author | García Díez, Juan | |
dc.contributor.author | Patarata, Luís | |
dc.date.accessioned | 2015-05-08T14:25:54Z | |
dc.date.available | 2015-05-08T14:25:54Z | |
dc.date.issued | 2013 | en_US |
dc.date.updated | 2015-03-09T22:40:38Z | |
dc.identifier.issn | 0362028X | |
dc.identifier.uri | http://hdl.handle.net/10348/4602 | |
dc.language.iso | eng | pt |
dc.rights | restricted access | pt |
dc.title | Behavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Chouriço de Vinho, a Dry Fermented Sausage Made from Wine-Marinated Meat | pt |
dc.type | journal article | pt |
dspace.entity.type | Publication | en |
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