Natural whey starter for Parmigiano Reggiano: culture-independent approach (Englisch)
- Neue Suche nach: Bottari, B.
- Neue Suche nach: Santarelli, M.
- Neue Suche nach: Neviani, E.
- Neue Suche nach: Gatti, M.
- Neue Suche nach: Bottari, B.
- Neue Suche nach: Santarelli, M.
- Neue Suche nach: Neviani, E.
- Neue Suche nach: Gatti, M.
In:
JOURNAL OF APPLIED MICROBIOLOGY
;
108
, 5
;
1676-1684
;
2010
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Natural whey starter for Parmigiano Reggiano: culture-independent approach
-
Beteiligte:Bottari, B. ( Autor:in ) / Santarelli, M. ( Autor:in ) / Neviani, E. ( Autor:in ) / Gatti, M. ( Autor:in )
-
Erschienen in:JOURNAL OF APPLIED MICROBIOLOGY ; 108, 5 ; 1676-1684
-
Verlag:
- Neue Suche nach: Blackwell Publishing Ltd
-
Erscheinungsdatum:01.01.2010
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Format / Umfang:9 pages
-
ISSN:
-
Medientyp:Aufsatz (Zeitschrift)
-
Format:Print
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Sprache:Englisch
- Neue Suche nach: 579.3
- Weitere Informationen zu Dewey Decimal Classification
-
Klassifikation:
DDC: 579.3 -
Datenquelle:
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