Use of Lactococcus lactis to improve the quality of cooked meat product

被引：0
|
作者：
Comi, Giuseppe [1 ]
Manzano, Marisa [1 ]
Iacumin, Lucilla [1 ]
机构：
[1] Univ Udine, I-33100 Udine, Italy
来源：
CURRENT OPINION IN BIOTECHNOLOGY | 2011年 / 22卷
关键词：
D O I：
10.1016/j.copbio.2011.05.314
中图分类号：
Q5 [生物化学];
学科分类号：
071010 ; 081704 ;
摘要：
引用
收藏
页码：S100 / S100
页数：1
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