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Bibliographic Details
Main Author: Giannina Brugnini
Format: Artículo científico
Language:es
Published: Laboratorio Tecnológico del Uruguay 2018
Subjects:
Química
Inocuidad
productos cárnicos
microorganismos patógenos
Online Access:https://www.redalyc.org/articulo.oa?id=606163463003
https://www.redalyc.org/journal/6061/606163463003/
https://www.redalyc.org/journal/6061/606163463003/html/
https://www.redalyc.org/journal/6061/606163463003/606163463003.epub
https://www.redalyc.org/journal/6061/606163463003/movil
https://doi.org/10.26461/15.06
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