Bruna, J M <br/><br/>
Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum.  [electronic resource] 

 -  Meat science  Sep 2001 
 - 87-96 p.  digital 
<br/><br/> Publication Type: Journal Article 
<br/><br/><label>ISSN: </label>0309-1740 
<br/><br/><label>Standard No.: </label>10.1016/S0309-1740(01)00057-2  doi