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.
Revue:
Foods

ISSN: 2304-8158

Année de publication: 2022

Volumen: 11

Número: 17

Type: Article

DOI: 10.3390/FOODS11172603 GOOGLE SCHOLAR lock_openAccès ouvert editor
La source de données: Scopus