Food Microbiology and Safety - Natto Characteristics as Affected by Steaming Time, Bacillus Strain, and Fermentation Time (Englisch)
- Neue Suche nach: Wei, Q.
- Neue Suche nach: Wei, Q.
- Neue Suche nach: Wolf-Hall, C.
- Neue Suche nach: Chang, K.C.
In:
Journal of food science
;
66
, 1
; 167-175
;
2001
-
ISSN:
- Aufsatz (Zeitschrift) / Print
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Titel:Food Microbiology and Safety - Natto Characteristics as Affected by Steaming Time, Bacillus Strain, and Fermentation Time
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Beteiligte:
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Erschienen in:Journal of food science ; 66, 1 ; 167-175
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Verlag:
- Neue Suche nach: Blackwell
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Erscheinungsort:Malden, Mass.
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Erscheinungsdatum:2001
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ISSN:
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ZDBID:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 58.34 / 58.34
- Weitere Informationen zu Basisklassifikation
- Neue Suche nach: 770/5800
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Schlagwörter:
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Klassifikation:
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Datenquelle:
Inhaltsverzeichnis – Band 66, Ausgabe 1
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