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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

Статья в журнале

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).);

Доступ к полному тексту

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Журнал
International Journal of Food Microbiology (Netherlands)
ISSN : 0168-1605

Библиографическая информация

Язык:
English
Тип:
Summary
В АГРИСе с:
1998
Том:
39
Выпуск:
3
Стартовая страница:
227
Конечная страница:
230
Все названия:
"Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products"@eng
Другое:
"Summary (En)"
"15 ref."
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Библиографическая информация

Язык:
English
Тип:
Summary
В АГРИСе с:
1998
Том:
39
Выпуск:
3
Стартовая страница:
227
Конечная страница:
230
Все названия:
"Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products"@eng
Другое:
"Summary (En)"
"15 ref."