Microbial diversity in dry-cured Iberian ham: an approach to the concept of microbial terroir

  1. Martín-Miguélez, J.M.
  2. Perezábad, L.
  3. Delgado, J.
  4. Cebrián, E.
  5. Andrade, M.J.
Revue:
International Journal of Gastronomy and Food Science

ISSN: 1878-4518 1878-450X

Année de publication: 2024

Volumen: 36

Type: Article

DOI: 10.1016/J.IJGFS.2024.100911 GOOGLE SCHOLAR