Evolución de L. Monocytogenes y L. Innocua durante la elaboración y madurado del queso tipo "arzúa": efecto del tratamiento con sorbato potásico
The behaviour of two Listeria species (L. monocytogenes and L. innocua) during the elaboration and ripening ofArzua´s Cheese from Galicia (North-West of Spain) has been studied. The effect of sodium sorbate against thesemicroorganisms was also evaluated. During the elaboration most of the tested mic...
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| Publicat a: | Ciencia y Tecnología Alimentaria |
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| Autors principals: | , , , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Sociedad Mexicana de Nutrición y Tecnología de Alimentos
2002
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| Matèries: | |
| Accés en línia: | https://www.redalyc.org/articulo.oa?id=72430407 |
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