ARTÍCULO BREVE
¿Somos lo que comemos? Un estudio sobre la composición tisular y microbiológica de la carne picada de vacuno
Are we what we eat? A study of the tissue composition and microbiology of minced beef
Federico Álvarez Rodríguez
, Luisa García Picazo, Patricia Callejo Pérez, Ana Burdaspal Moratilla, María José del Pozo Medel, María Mar Olmo Fernández, María Vicenta García Peñasco
Autor para correspondencia
Secciones de Anatomía Patológica y Microbiología, Hospital de El Escorial, El Escorial, Madrid, España
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