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salpicao,自然発酵ポルトガルソーセージの微生物汚染へ寄与している処理と物理化学的因子の評価【Powered by NICT】

Vasco Cadavez,Ursula Gonzales-Barron,P. Pires,E. Fernandes,Ana Paula Esteves Pereira, Ana M. P. Gomes,J. P. Araújo, F. Lopes-da-Silva,Paula Rodrigues,C. Fernandes, Maria José Saavedra,Francis Butler,Teresa Dias

Lwt - Food Science and Technology（2016）

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