Cite
HARVARD Citation
Alía, A. et al. (2019). Combined effect of temperature, water activity and salt content on the growth and gene expression of Listeria monocytogenes in a dry-cured ham model system. Meat science. pp. 16-19. [Online].
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Alía, A. et al. (2019). Combined effect of temperature, water activity and salt content on the growth and gene expression of Listeria monocytogenes in a dry-cured ham model system. Meat science. pp. 16-19. [Online].