Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization.
Meat Sci
; 150: 7-13, 2019 Apr.
Article
in En
| MEDLINE
| ID: mdl-30562642
Key words
Full text:
1
Database:
MEDLINE
Main subject:
Bacteria
/
Fermentation
/
Food Microbiology
/
Meat Products
Type of study:
Prognostic_studies
Limits:
Animals
Country/Region as subject:
Mexico
Language:
En
Year:
2019
Type:
Article