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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.

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Journal Article

Artículo de revista

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).);

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

Información bibliográfica

Idioma:
English
Tipo:
Summary
En AGRIS desde:
1998
Volumen:
39
Edición:
3
Página inicial:
227
Página final:
230
Todos los títulos:
"Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products"@eng
Otro:
"Summary (En)"
"15 ref."
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Información bibliográfica

Idioma:
English
Tipo:
Summary
En AGRIS desde:
1998
Volumen:
39
Edición:
3
Página inicial:
227
Página final:
230
Todos los títulos:
"Amino acid decarboxylase capability of microorganisms isolated in Spanish fermented meat products"@eng
Otro:
"Summary (En)"
"15 ref."