Behavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Chouriço de Vinho, a Dry Fermented Sausage Made from Wine-Marinated Meat

Ver registo simples
dc.contributor.authorGarcía Díez, Juan
dc.contributor.authorPatarata, Luís
dc.date.accessioned2015-05-08T14:25:54Z
dc.date.available2015-05-08T14:25:54Z
dc.date.issued2013en_US
dc.date.updated2015-03-09T22:40:38Z
dc.identifier.issn0362028X
dc.identifier.urihttp://hdl.handle.net/10348/4602
dc.language.isoengpt
dc.rightsrestricted accesspt
dc.titleBehavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Chouriço de Vinho, a Dry Fermented Sausage Made from Wine-Marinated Meatpt
dc.typejournal articlept
dspace.entity.typePublicationen
Ficheiros
Principais
A mostrar 1 - 1 de 1
Nome:
Garcia_Diez_Patarata_2013.pdf
Tamanho:
94.68 KB
Formato:
Adobe Portable Document Format
Ver/Abrir
Coleções
DCV - Artigo publicado em Revista Científica Indexada