The effect of reduced sodium chloride content on the development of fluorescent Pseudomonas in a Reblochon-like cheese
Résumé
The effect of reduced sodium chloride content on the development of fluorescent Pseudomonas in a Reblochon-like cheese. Microbial Spoilers in Food 2017
Domaines
Sciences du Vivant [q-bio]
Origine : Fichiers produits par l'(les) auteur(s)