Bacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture-Based Methods

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dc.contributor.authorMedina, Eduardo
dc.contributor.authorPérez Díaz, Ilenys, M.
dc.contributor.authorBreidt, Fred
dc.contributor.authorHayes, Janet
dc.contributor.authorFranco, Wendy
dc.contributor.authorButz, Natasha
dc.contributor.authorAzcárate Peril, María Andrea
dc.date.accessioned2020-07-22T02:40:37Z
dc.date.available2020-07-22T02:40:37Z
dc.date.issued2016
dc.fuente.origenConveris
dc.identifier.doi10.1111/1750-3841.13158
dc.identifier.issn0022-1147
dc.identifier.urihttps://doi.org/10.1111/1750-3841.13158
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/33934
dc.issue.numeroNo. 1
dc.language.isoen
dc.pagina.finalM129
dc.pagina.inicioM121
dc.revistaJournal of Food Sciencees_ES
dc.subject.ddc570
dc.subject.deweyBiologíaes_ES
dc.subject.otherPepino de ensalada (Planta)es_ES
dc.subject.other Enfermedades y plagases_ES
dc.subject.otherFermentaciónes_ES
dc.subject.otherBacteriases_ES
dc.titleBacterial Ecology of Fermented Cucumber Rising pH Spoilage as Determined by Nonculture-Based Methodses_ES
dc.typeartículo
dc.volumenVol. 81
sipa.codpersvinculados219464
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