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Food-derived coagulase-negative Staphylococcus as starter cultures for fermented foods
Food safety is of significant concern to consumers and is a major issue for the food industry. As such, the industry is aware of the importance of safety assessments of starters used in the production of fermented foods. Coagulase-negative staphylococci (CNS) are the predominant bacteria found in fe...
Αποθηκεύτηκε σε:
| Τόπος έκδοσης: | Food Sci Biotechnol |
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| Κύριοι συγγραφείς: | , , |
| Μορφή: | Artigo |
| Γλώσσα: | Inglês |
| Έκδοση: |
Springer Singapore
2020
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| Θέματα: | |
| Διαθέσιμο Online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7347722/ https://ncbi.nlm.nih.gov/pubmed/32670656 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s10068-020-00789-5 |
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