Corrigendum to “Redefining the effect of salt on thermophilic starter cell viability, culturability and metabolic activity in cheese” [Food Microbiol. 69 (2018) 219-231].
| Autor: | Hickey, C.D.1,2, Fallico, V.1, Wilkinson, M.G.2, Sheehan, J.J.1 Diarmuid.Sheehan@teagasc.ie |
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| Zdroj: | Food Microbiology. Dec2018, Vol. 76, p575-575. 1p. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
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