Laura Perezábad (0000-0002-3072-4718) - ORCID

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Microbial diversity in dry-cured Iberian ham: an approach to the concept of microbial terroir

International Journal of Gastronomy and Food Science

2024-06 | Journal article

DOI: 10.1016/j.ijgfs.2024.100911

Contributors: José María Martín-Miguélez; Laura Perezábad; Josué Delgado; Eva Cebrián; María J. Andrade

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