Characterization and Technological Features of Autochthonous Coagulase-Negative Staphylococci as Potential Starters for Portuguese Dry Fermented Sausages

AuthID
 P-00N-DMJ
8
Author(s)
Document Type
Article
Year published
2016
Published
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Volume: 81, Issue: 5, Pages: M1197-M1202 (6)
Indexing
Wos®
Google Scholar®
Publication Identifiers
Wos: WOS:000378917300019
Source Identifiers
ISSN: 0022-1147
Export Publication Metadata
Marked List
 Add to Marked List
Info
At this moment we don't have any links to full text documens.

A place for researchers and their institutions

Useful Links

Get Help

© 2024 CRACS & Inesc TEC - All Rights Reserved Privacy Policy | Terms of Service