Survival and development of Staphylococcus in egg products

dc.contributor.author	Sánchez, Marta
dc.contributor.author	Neira Solís, Carmen
dc.contributor.author	Laca Pérez, Amanda
dc.contributor.author	Laca Pérez, Adriana
dc.contributor.author	Díaz Fernández, José Mario
dc.date.accessioned	2019-03-05T13:08:32Z
dc.date.available	2019-03-05T13:08:32Z
dc.date.issued	2019
dc.identifier.citation	LWT - Food Science and Technology, 101, p. 685-693 (2019); doi:10.1016/j.lwt.2018.11.092
dc.identifier.issn	0023-6438
dc.identifier.uri	http://hdl.handle.net/10651/50788
dc.description.sponsorship	This study was carried out thanks to funding from the Economy and Employment Office of the Principality of Asturias (Spain) through project GRUPIN14-140 .
dc.format.extent	p. 685-693
dc.language.iso	eng
dc.relation.ispartof	LWT - Food Science and Technology, 101
dc.rights	© 2018 Elsevier
dc.rights	CC Reconocimiento - No comercial - Sin obras derivadas 4.0 Internacional
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0/
dc.source	Scopus
dc.source.uri	https://www.scopus.com/inward/record.uri?eid=2-s2.0-85057612957&doi=10.1016%2fj.lwt.2018.11.092&partnerID=40&md5=4bdbdf53e15d53e1b673a8f9fcfebf52
dc.title	Survival and development of Staphylococcus in egg products
dc.type	journal article
dc.identifier.doi	10.1016/j.lwt.2018.11.092
dc.relation.projectID	GRUPIN14-140
dc.relation.publisherversion	http://dx.doi.org/10.1016/j.lwt.2018.11.092
dc.rights.accessRights	open access
dc.type.hasVersion	AM

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