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Title Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments Author Talon R. Co-authors Lebert I. Lebert A. Leroy S. Garriga M. Aymerich T. Drosinos E.H. Zanardi E. Ianieri A. Fraqueza M. Patarata L. Lauková Andrea 1958 SAVFYHOZ - Ústav fyziológie hospodárskych zvierat SAV Source document Meat Science. Vol. 77, (2007), p. 570-579 Category ADCA - Scientific papers in foreign journals registered in Current Contents Connect with IF (impacted) Category of document (from 2022) V3 - Vedecký výstup publikačnej činnosti z časopisu Type of document článok Year 2007 DOI 10.1016/j.meatsci.2007.05.006 
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