Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization
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Published:2019-04
Issue:
Volume:150
Page:7-13
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ISSN:0309-1740
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Container-title:Meat Science
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language:en
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Short-container-title:Meat Science
Author:
Juárez-Castelán Carmen,
García-Cano Israel,
Escobar-Zepeda AlejandraORCID,
Azaola-Espinosa Alejandro,
Álvarez-Cisneros Yenizey,
Ponce-Alquicira Edith
Funder
UAM
CONACYT
INNOVAPYME 2016 Project
Cited by
53 articles.
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