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The polycyclic aromatic hydrocarbon (PAH) content in two traditional smoked sausages from Spain was determined. Results showed, that total average levels of PAHs found were higher in "Chorizo de(More)
A comparison of the results obtained using the classical methods with those of the API 20 Strep system was carried out in identifying 24 enterococci strains isolated from San Simón cow's milk cheese,(More)
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