Fungal diversity along the maturation of dry cured sheep legs: analysis of raw materials, product and environment.
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| Main Authors: | , , , , , |
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| Other Authors: | |
| Format: | Parte de livro biblioteca |
| Language: | Ingles English |
| Published: |
2022-01-04
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| Subjects: | Ovino, Carne, Fungo, Carne Tratada, |
| Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1138723 |
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