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
- Rodríguez López, J.
- Grande Burgos, M.J.
- Pérez Pulido, R.
- Iglesias Valenzuela, B.
- Gálvez, A.
- Lucas, R.
Journal:
Foods
ISSN: 2304-8158
Year of publication: 2022
Volume: 11
Issue: 17
Type: Article
DOI:
10.3390/FOODS11172603
GOOGLE SCHOLAR
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HANDLE:
https://hdl.handle.net/10953/1980
RUJA. Repositorio Institucional de la Producción Científica de la Universidad de Jaén:
lock_openOpen access
Handle