Antimicrobial Resistance, Biocide Tolerance, and Bacterial Diversity of a Dressing Made from Coriander and Parsley after Application of Treatments Using High Hydrostatic Pressure Alone or in Combination with Moderate Heat

1. Rodríguez López, J.
2. Grande Burgos, M.J.
3. Pérez Pulido, R.
4. Iglesias Valenzuela, B.
5. Gálvez, A.
6. Lucas, R.

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lock_openFull text externo lock_openRUJA handle

DOI: 10.3390/FOODS11172603 GOOGLE SCHOLAR lock_openOpen access editor HANDLE: https://hdl.handle.net/10953/1980

RUJA. Repositorio Institucional de la Producción Científica de la Universidad de Jaén: lock_openOpen access Handle

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