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The university is part of Wageningen University & Research and is the only university in the Netherlands to focus specifically on the theme ‘healthy food and living environment’. The strength of Wageningen University & Research lies in its ability to join the forces of specialised research institutes and the university. It also lies in the combined efforts of the various fields of natural and social sciences. This union of expertise leads to scientific breakthroughs that can quickly be put into practice and be incorporated into education.

Journal Article

مقال مجلة

Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products  [1998]

Hortensia Silla Santos, M. (Instituto de Agroquimica y Tecnologia de Alimentos CSIC, Burjassot, Valencia (Spain).);

استعراض النص الكامل

  • NOT AVAILABLE
المجلة
International Journal of Food Microbiology (Netherlands)
الرقم التسلسلي المعياري الدولي (ردمد) : 0168-1605

معلومات ببليوغرافية

اللغة:
English
النوع:
Summary
في أجريس منذ:
1998
المجلد:
39
الإصدار:
3
صفحة البداية:
227
صفحة النهاية:
230
جميع العناوين:
"Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products"@eng
مسائل أخرى:
"Summary (En)"
"15 ref."
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معلومات ببليوغرافية

اللغة:
English
النوع:
Summary
في أجريس منذ:
1998
المجلد:
39
الإصدار:
3
صفحة البداية:
227
صفحة النهاية:
230
جميع العناوين:
"Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products"@eng
مسائل أخرى:
"Summary (En)"
"15 ref."