Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China (Englisch)
- Neue Suche nach: Zhang, Qiuhui
- Neue Suche nach: Shen, Jialong
- Neue Suche nach: Meng, Gaoge
- Neue Suche nach: Wang, Han
- Neue Suche nach: Liu, Chang
- Neue Suche nach: Zhu, Chaozhi
- Neue Suche nach: Zhao, Gaiming
- Neue Suche nach: Tong, Lin
- Neue Suche nach: Zhang, Qiuhui
- Neue Suche nach: Shen, Jialong
- Neue Suche nach: Meng, Gaoge
- Neue Suche nach: Wang, Han
- Neue Suche nach: Liu, Chang
- Neue Suche nach: Zhu, Chaozhi
- Neue Suche nach: Zhao, Gaiming
- Neue Suche nach: Tong, Lin
In:
Journal of the Science of Food and Agriculture
;
104
, 2
;
883-891
;
2024
- Aufsatz (Zeitschrift) / Elektronische Ressource
-
Titel:Selection of yeast strains in naturally fermented cured meat as promising starter cultures for fermented cured beef, a traditional fermented meat product of northern China
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Beteiligte:Zhang, Qiuhui ( Autor:in ) / Shen, Jialong ( Autor:in ) / Meng, Gaoge ( Autor:in ) / Wang, Han ( Autor:in ) / Liu, Chang ( Autor:in ) / Zhu, Chaozhi ( Autor:in ) / Zhao, Gaiming ( Autor:in ) / Tong, Lin ( Autor:in )
-
Erschienen in:Journal of the Science of Food and Agriculture ; 104, 2 ; 883-891
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Verlag:
- Neue Suche nach: John Wiley & Sons, Ltd.
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Erscheinungsdatum:30.01.2024
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Format / Umfang:9 pages
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ISSN:
-
DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 104, Ausgabe 2
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