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1 Ergebnisse
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Perfil microbiológico del queso de aro consumido en la Caña..:
Lucio GONZÁLEZ-MONTIEL
;
Melitón Jesús FRANCO-FERNÁNDEZ
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000300250&lng=en&tlng=en. , 2015
Link:
https://doi.org/10.1590/1981-6723.7514
RT Journal T1 <Title>Perfil microbiológico del queso de aro consumido en la Cañada Oaxaqueña</Title> UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:6489672a05254f1681c7790cac724b43&Exemplar=1&LAN=DE A1 Lucio GONZÁLEZ-MONTIEL A1 Melitón Jesús FRANCO-FERNÁNDEZ PB Instituto de Tecnologia de Alimentos (ITAL) YR 2015 K1 Queso fresco K1 Microorganismos alterantes K1 Patógenos K1 Vida de anaquel K1 Nutrition. Foods and food supply K1 TX341-641 JF http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232015000300250&lng=en&tlng=en LK http://dx.doi.org/https://doi.org/10.1590/1981-6723.7514 DO https://doi.org/10.1590/1981-6723.7514 SF ELIB - SuUB Bremen
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