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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DOI: 10.3390/FOODS11172603 GOOGLE SCHOLAR lock_openOpen Access editor

Datenquelle: Scopus