Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies (Englisch)
- Neue Suche nach: Alfonzo, Antonio
- Neue Suche nach: Randazzo, Walter
- Neue Suche nach: Barbera, Marcella
- Neue Suche nach: Sannino, Ciro
- Neue Suche nach: Corona, Onofrio
- Neue Suche nach: Settanni, Luca
- Neue Suche nach: Moschetti, Giancarlo
- Neue Suche nach: Santulli, Andrea
- Neue Suche nach: Francesca, Nicola
- Neue Suche nach: Alfonzo, Antonio
- Neue Suche nach: Randazzo, Walter
- Neue Suche nach: Barbera, Marcella
- Neue Suche nach: Sannino, Ciro
- Neue Suche nach: Corona, Onofrio
- Neue Suche nach: Settanni, Luca
- Neue Suche nach: Moschetti, Giancarlo
- Neue Suche nach: Santulli, Andrea
- Neue Suche nach: Francesca, Nicola
In:
Journal of Aquatic Food Product Technology
;
26
, 5
;
620-637
;
2017
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted Anchovies
-
Beteiligte:Alfonzo, Antonio ( Autor:in ) / Randazzo, Walter ( Autor:in ) / Barbera, Marcella ( Autor:in ) / Sannino, Ciro ( Autor:in ) / Corona, Onofrio ( Autor:in ) / Settanni, Luca ( Autor:in ) / Moschetti, Giancarlo ( Autor:in ) / Santulli, Andrea ( Autor:in ) / Francesca, Nicola ( Autor:in )
-
Erschienen in:Journal of Aquatic Food Product Technology ; 26, 5 ; 620-637
-
Verlag:
- Neue Suche nach: Taylor & Francis
-
Erscheinungsdatum:28.05.2017
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Format / Umfang:18 pages
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ISSN:
-
DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
-
Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 26, Ausgabe 5
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Effect of Salt Concentration and Extremely Halophilic Archaea on the Safety and Quality Characteristics of Traditional Salted AnchoviesAlfonzo, Antonio / Randazzo, Walter / Barbera, Marcella / Sannino, Ciro / Corona, Onofrio / Settanni, Luca / Moschetti, Giancarlo / Santulli, Andrea / Francesca, Nicola et al. | 2017