Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria.
about
Safety and quality parameters of ready-to-cook minced pork meat products supplemented with Helianthus tuberosus L. tubers fermented by BLIS producing lactic acid bacteria.
description
2014 nî lūn-bûn
@nan
2014年の論文
@ja
2014年論文
@yue
2014年論文
@zh-hant
2014年論文
@zh-hk
2014年論文
@zh-mo
2014年論文
@zh-tw
2014年论文
@wuu
2014年论文
@zh
2014年论文
@zh-cn
name
Safety and quality parameters ...... roducing lactic acid bacteria.
@ast
Safety and quality parameters ...... roducing lactic acid bacteria.
@en
type
label
Safety and quality parameters ...... roducing lactic acid bacteria.
@ast
Safety and quality parameters ...... roducing lactic acid bacteria.
@en
prefLabel
Safety and quality parameters ...... roducing lactic acid bacteria.
@ast
Safety and quality parameters ...... roducing lactic acid bacteria.
@en
P2093
P2860
P1476
Safety and quality parameters ...... producing lactic acid bacteria
@en
P2093
Arturas Stimbirys
Daiva Vidmantiene
Dalia Cizeikiene
Dovile Augeniene
Elena Bartkiene
Grazina Juodeikiene
Jurate Siugzdaite
P2860
P2888
P304
P356
10.1007/S13197-014-1328-4
P577
2014-07-02T00:00:00Z