METHOD FOR SELECTION OF LACTIC-ACID BACTERIA AND DETERMINATION OF MINIMUM TEMPERATURE FOR MEAT FERMENTATIONS

被引：8
|
作者：
RACCACH, M
机构：
来源：
JOURNAL OF FOOD PROTECTION | 1984年 / 47卷 / 09期
关键词：
D O I：
10.4315/0362-028X-47.9.670
中图分类号：
Q81 [生物工程学（生物技术）]; Q93 [微生物学];
学科分类号：
071005 ; 0836 ; 090102 ; 100705 ;
摘要：
引用
收藏
页码：670 / 671
页数：2
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