Survival of Staphylococcus aureus in dried fish products as a function of temperature (Englisch)
- Neue Suche nach: Moon, Hye-Jin
- Neue Suche nach: Min, Kyung-Jin
- Neue Suche nach: Park, Na-Yoon
- Neue Suche nach: Park, Hee-Jin
- Neue Suche nach: Yoon, Ki-Sun
- Neue Suche nach: Moon, Hye-Jin
- Neue Suche nach: Min, Kyung-Jin
- Neue Suche nach: Park, Na-Yoon
- Neue Suche nach: Park, Hee-Jin
- Neue Suche nach: Yoon, Ki-Sun
In:
Food Science and Biotechnology
;
26
, 3
; 823-828
;
2017
-
ISSN:
- Aufsatz (Zeitschrift) / Print
-
Titel:Survival of Staphylococcus aureus in dried fish products as a function of temperature
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Beteiligte:Moon, Hye-Jin ( Autor:in ) / Min, Kyung-Jin ( Autor:in ) / Park, Na-Yoon ( Autor:in ) / Park, Hee-Jin ( Autor:in ) / Yoon, Ki-Sun ( Autor:in )
-
Erschienen in:Food Science and Biotechnology ; 26, 3 ; 823-828
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Verlag:
- Neue Suche nach: The Korean Society of Food Science and Technology
- Neue Suche nach: Springer
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Erscheinungsort:[Berlin]
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Erscheinungsdatum:2017
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ISSN:
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ZDBID:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Print
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Sprache:Englisch
- Neue Suche nach: 664.005
- Weitere Informationen zu Dewey Decimal Classification
- Neue Suche nach: 58.34$jLebensmitteltechnologie / 58.34 / 58.30$jBiotechnologie / 58.30
- Weitere Informationen zu Basisklassifikation
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Schlagwörter:
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Klassifikation:
DDC: 664.005 BKL: 58.34$jLebensmitteltechnologie / 58.34 Lebensmitteltechnologie / 58.30$jBiotechnologie / 58.30 Biotechnologie -
Datenquelle:
Inhaltsverzeichnis – Band 26, Ausgabe 3
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