In silico mapping of microbial communities and stress responses in a porcine slaughterhouse and pork products through its production chain, and the efficacy of HLE disinfectant

  1. Campos Calero, G.
  2. Caballero Gómez, N.
  3. Lavilla Lerma, L.
  4. Benomar, N.
  5. Knapp, C.W.
  6. Abriouel, H.
Revista:
Food Research International

ISSN: 1873-7145,  0963-9969

Any de publicació: 2020

Volum: 136

Tipus: Article

DOI: 10.1016/J.FOODRES.2020.109486 GOOGLE SCHOLAR
Font de les dades: Scopus