Characterization and Selection of Autochthonous Lactic Acid Bacteria Isolated from Traditional Iberian Dry-Fermented Salchichon and Chorizo Sausages (Englisch)
- Neue Suche nach: Benito, M. J.
- Neue Suche nach: Martin, A.
- Neue Suche nach: Aranda, E.
- Neue Suche nach: Perez-Nevado, F.
- Neue Suche nach: Ruiz-Moyano, S.
- Neue Suche nach: Cordoba, M. G.
- Neue Suche nach: Benito, M. J.
- Neue Suche nach: Martin, A.
- Neue Suche nach: Aranda, E.
- Neue Suche nach: Perez-Nevado, F.
- Neue Suche nach: Ruiz-Moyano, S.
- Neue Suche nach: Cordoba, M. G.
In:
JOURNAL OF FOOD SCIENCE -CHICAGO-
;
72
, 6
;
M193-M201
;
2007
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Characterization and Selection of Autochthonous Lactic Acid Bacteria Isolated from Traditional Iberian Dry-Fermented Salchichon and Chorizo Sausages
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Beteiligte:Benito, M. J. ( Autor:in ) / Martin, A. ( Autor:in ) / Aranda, E. ( Autor:in ) / Perez-Nevado, F. ( Autor:in ) / Ruiz-Moyano, S. ( Autor:in ) / Cordoba, M. G. ( Autor:in )
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Erschienen in:JOURNAL OF FOOD SCIENCE -CHICAGO- ; 72, 6 ; M193-M201
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Verlag:
- Neue Suche nach: Blackwell Publishing Ltd
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Erscheinungsdatum:01.01.2007
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Format / Umfang:M193-M201
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ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 664
- Weitere Informationen zu Dewey Decimal Classification
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Klassifikation:
DDC: 664 -
Datenquelle:
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