The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.
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Calcium in Gluten-Free Life: Health-Related and Nutritional Implications.Sodium Chloride and Its Influence on the Aroma Profile of Yeasted Bread.Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension.Use of Preservative Agents and Antibiotics for Increased Poliovirus Survival on Positively Charged Filters.Antifungal activities of three different Lactobacillus species and their production of antifungal carboxylic acids in wheat sourdough.
P2860
The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.
description
2012 nî lūn-bûn
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2012年の論文
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2012年学术文章
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2012年学术文章
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2012年学术文章
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name
The effect of sourdough and ca ...... lf-life of salt reduced bread.
@en
The effect of sourdough and ca ...... lf-life of salt reduced bread.
@nl
type
label
The effect of sourdough and ca ...... lf-life of salt reduced bread.
@en
The effect of sourdough and ca ...... lf-life of salt reduced bread.
@nl
prefLabel
The effect of sourdough and ca ...... lf-life of salt reduced bread.
@en
The effect of sourdough and ca ...... lf-life of salt reduced bread.
@nl
P2093
P2860
P1476
The effect of sourdough and ca ...... elf-life of salt reduced bread
@en
P2093
Elke K Arendt
Kevin D Cashman
Liam A M Ryan
Markus C E Belz
Regina Mairinger
P2860
P2888
P304
P356
10.1007/S00253-012-4052-X
P407
P577
2012-05-09T00:00:00Z
P5875
P6179
1017587956