The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Quality Improvement.
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The Use of Tomato Powder Fermented with Pediococcus pentosaceus and Lactobacillus sakei for the Ready-to-Cook Minced Meat Quality Improvement.
description
2015 nî lūn-bûn
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2015年の論文
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2015年論文
@yue
2015年論文
@zh-hant
2015年論文
@zh-hk
2015年論文
@zh-mo
2015年論文
@zh-tw
2015年论文
@wuu
2015年论文
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2015年论文
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name
The Use of Tomato Powder Ferme ...... nced Meat Quality Improvement.
@en
type
label
The Use of Tomato Powder Ferme ...... nced Meat Quality Improvement.
@en
prefLabel
The Use of Tomato Powder Ferme ...... nced Meat Quality Improvement.
@en
P2093
P2860
P1476
The Use of Tomato Powder Ferme ...... nced Meat Quality Improvement.
@en
P2093
Daiva Zadeike
Dalia Urbonaviciene
Elena Bartkiene
Grazina Juodeikiene
Pranas Viskelis
P2860
P304
P577
2015-06-01T00:00:00Z