Microbial evolution during the curing of Spanish serrano hams. The influence of some preservatives on the microbial flora
M. Hugas and J.M. Monfort
International Congress of Meat Science and Technology
International Congress of Meat Science and Technology
Microbial evolution during the curing of Spanish serrano hams. The influence of some preservatives on the microbial flora
M. Hugas and J.M. Monfort