Wikidata

(Q73588504)

English

The microbial association of Greek taverna sausage stored at 4 and 10 degrees C in air, vacuum or 100% carbon dioxide, and its spoilage potential

scientific article published on 01 January 2000

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title
The microbial association of Greek taverna sausage stored at 4 and 10 degrees C in air, vacuum or 100% carbon dioxide, and its spoilage potential (English)
1 reference
stated in
Europe PubMed Central
PubMed publication ID
10735244
reference URL
https://www.ebi.ac.uk/europepmc/webservices/rest/search?query=EXT_ID:10735244%20AND%20SRC:MED&resulttype=core&format=json
retrieved
5 November 2019

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