Microbial ecosystem of traditional dry fermented sausages in Mediterranean countries and Slovakia. In: Mediterranean Ecosystems: Dynamics, Management and Conservation.

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dc.contributor.authorTalon, R
dc.contributor.authorLebert, I.
dc.contributor.authorLebert, A.
dc.contributor.authorLeroy, S.
dc.contributor.authorGarriga, M.
dc.contributor.authorAymerich, T.
dc.contributor.authorDrosinos, E.
dc.contributor.authorZanardi, E.
dc.contributor.authorIanieri, A.
dc.contributor.authorFraqueza, M.
dc.contributor.authorPatarata, L.
dc.contributor.authorLaukova, A.
dc.date.accessioned2014-01-23T15:46:27Z
dc.date.available2014-01-23T15:46:27Z
dc.date.issued2014-01-23
dc.identifier.isbn978-1-61209-146-4
dc.identifier.urihttp://hdl.handle.net/10348/2903
dc.language.isoengpor
dc.relation.ispartofCECAV - Centro de Ciência Animal e Veterináriapor
dc.rightsopen accesspor
dc.subjecttraditional dry fermented sausagespor
dc.subjectTechnological microbiotapor
dc.subjectSpoilage microbiotapor
dc.subjectProcesspor
dc.subjectPathogenspor
dc.titleMicrobial ecosystem of traditional dry fermented sausages in Mediterranean countries and Slovakia. In: Mediterranean Ecosystems: Dynamics, Management and Conservation.por
dc.typebook part
degois.publication.firstPage115por
degois.publication.lastPage127por
dspace.entity.typePublicationen
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