Exploring microbial diversity during the artisanal Salchichón production: Food safety in the consumer spotlight

ANTONIO VALERO DIAZ2026-01-292026-01-29202410.1016/j.lwt.2023.1155502-s2.0-85183700110https://www.scopus.com/inward/record.uri?eid=2-s2.https://ucocris.uco.es/handle/123456789/37397Food ScienceExploring microbial diversity during the artisanal Salchichón production: Food safety in the consumer spotlightresearch article