Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models.
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Study of the influence of yeast inoculum concentration (Yarrowia lipolytica and Kluyveromyces lactis) on blue cheese aroma development using microbiological models.
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2013 nî lūn-bûn
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2013年の論文
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年学术文章
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2013年學術文章
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Study of the influence of yeas ...... using microbiological models.
@en
Study of the influence of yeast inoculum concentration
@nl
type
label
Study of the influence of yeas ...... using microbiological models.
@en
Study of the influence of yeast inoculum concentration
@nl
prefLabel
Study of the influence of yeas ...... using microbiological models.
@en
Study of the influence of yeast inoculum concentration
@nl
P2093
P50
P1433
P1476
Study of the influence of yeas ...... t using microbiological models
@en
P2093
Carol A Phillips
Louise Hewson
Robert S T Linforth
P304
P356
10.1016/J.FOODCHEM.2013.08.081
P577
2013-08-29T00:00:00Z