Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products

Publication details

Journal : International journal of food microbiology , vol. 133 , p. 135–140 , 2009

International Standard Numbers :
Printed : 0168-1605
Electronic : 1879-3460

Publication type : Academic article

Issue : 1-2

Links :

DOI : doi.org/10.1016/j.ijfoodmicro....