Fungal diversity along the maturation of dry cured sheep legs: analysis of raw materials, product and environment.
Fungal diversity along the maturation of dry cured sheep legs: analysis of raw materials, product and environment.
Author(s): ALMEIDA, T. S.; SANTOS, B. A. dos; STEFANELLO, A.; NALERIO, E. S.; GIONGO, C.; COPETTI, M. V.
Summary: Resumo
Publication year: 2021
Types of publication: Abstract in annals or event proceedings
Keywords: Carne, Carne Tratada, Fungo, Ovino
Observation
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