Yeasts Isolated From Different European Dry-Sausages in the Course of Ripening

López, Mercedes; Medina, L. M.; Linares, María José Pedraja; Jordano, R.

doi:10.1556/aalim.30.2001.1.3

Acta Alimentaria

2001

DOI: 10.1556/aalim.30.2001.1.3

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Yeasts Isolated From Different European Dry-Sausages in the Course of Ripening

Mercedes López¹,

L. M. Medina²,

María José Pedraja Linares³

et al.

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2001

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References 16 publications

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2001

Yeast

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In order to keep subscribers up‐to‐date with the latest developments in their field, this current awareness service is provided by John Wiley & Sons and contains newly‐published material on yeasts. Each bibliography is divided into 10 sections. 1 Books, Reviews & Symposia; 2 General; 3 Biochemistry; 4 Biotechnology; 5 Cell Biology; 6 Gene Expression; 7 Genetics; 8 Physiology; 9 Medical Mycology; 10 Recombinant DNA Technology. Within each section, articles are listed in alphabetical order with respect to author. If, in the preceding period, no publications are located relevant to any one of these headings, that section will be omitted. (5 weeks journals ‐ search completed 9th May 2001)

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Current Awareness

2001

Yeast

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Yeasts Isolated From Different European Dry-Sausages in the Course of Ripening

Cited by 1 publication

References 16 publications

Current Awareness

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