Please use this identifier to cite or link to this item: http://hdl.handle.net/10348/4602
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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.identifier.issn0362028X-
dc.identifier.urihttp://hdl.handle.net/10348/4602-
dc.language.isoengpt
dc.rightsrestrictedAccesspt
dc.titleBehavior of Salmonella spp., Listeria monocytogenes, and Staphylococcus aureus in Chouriço de Vinho, a Dry Fermented Sausage Made from Wine-Marinated Meatpt
dc.typearticlept
dc.date.updated2015-03-09T22:40:38Z-
Appears in Collections:DCV - Artigo publicado em Revista Científica Indexada

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