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Traditional Dry Fermented Sausages Produced in Small-Scale Processing Units in Mediterranean Countries and Slovakia. 1: Microbial Ecosystems of Processing Environments

AuthID
P-004-64C

Author(s)

Talon, R

Lebert, I

Lebert, A

Leroy, S

Garriga, M

Aymerich, T

Drosinos, EH

Zanardi, E

Ianieri, A

Fraqueza, MJ

Patarata, L

Laukova, A

Document Type

Article

Year published

2007

Published

in MEAT SCIENCE, ISSN: 0309-1740

Volume: 77, Issue: 4, Pages: 570-579 (10)

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Scopus^®

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Publication Identifiers

DOI: 10.1016/j.meatsci.2007.05.006

Scopus: 2-s2.0-35748948051

Wos: WOS:000251637300017

Source Identifiers

ISSN: 0309-1740

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Traditional Dry Fermented Sausages Produced in Small-Scale Processing Units in Mediterranean Countries and Slovakia. 1: Microbial Ecosystems of Processing Environments

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Traditional Dry Fermented Sausages Produced in Small-Scale Processing Units in Mediterranean Countries and Slovakia. 1: Microbial Ecosystems of Processing Environments

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