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Characteristics of Tartrate-fermenting Species of Clostridium.Abnormal fermentations in table-olive processing: microbial origin and sensory evaluation.Microbiological and biochemical characterization of cassava retting, a traditional lactic Acid fermentation for foo-foo (cassava flour) production.Growth Limiting pH, Water Activity, and Temperature for Neurotoxigenic Strains of Clostridium butyricum.
P2860
description
1943 nî lūn-bûn
@nan
1943年の論文
@ja
1943年論文
@yue
1943年論文
@zh-hant
1943年論文
@zh-hk
1943年論文
@zh-mo
1943年論文
@zh-tw
1943年论文
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1943年论文
@zh
1943年论文
@zh-cn
name
Characteristics of Butyric Acid Bacteria from Olives.
@en
type
label
Characteristics of Butyric Acid Bacteria from Olives.
@en
prefLabel
Characteristics of Butyric Acid Bacteria from Olives.
@en
P1476
Characteristics of Butyric Acid Bacteria from Olives
@en
P2093
Gililland JR
P304
P577
1943-10-01T00:00:00Z