EVOLUCIÓN DE L. monocytogenes Y L. Innocua DURANTE LA ELABORACIÓN Y MADURADO DEL QUESO TIPO “ARZÚA”: EFECTO DEL TRATAMIENTO CON SORBA TO POTÁSICO
EVOLUTION OF L. monocytogenes AND L. innocua DURING THE ELABORATION AND RIPENING OF ARZÚA's CHEESE: EFFECT OF TREATMENT WITH POTASSIUM SORBATE
EVOLUCIÓN DE L. monocytogenes E L. innocua DURANTE A ELABORACIÓN E MADURADO DO QUEIXO TIPO “ARZÚA”: EFECTO DO TRATAMENTO CON SORBA TO POTÁSICO

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