ФАО АГРИС — международная информационная система по сельскохозяйственным наукам и технологиям

Analysis for change in microbial contents in five mixed Kimchi starter culture and commercial lactic acid bacterial-fermented sausages and biological hazard in manufacturing facilities

Lee, S.Y., Chung-Ang University, Anseong, Republic of Korea | Lee, D.Y., Chung-Ang University, Anseong, Republic of Korea | Kim, O.Y., Chung-Ang University, Anseong, Republic of Korea | Hur, S.J., Chung-Ang University, Anseong, Republic of Korea


Библиографическая информация
Том 28 Выпуск 3 ISSN 1226-7708
Нумерация страниц
pp. 787-794
Другие темы
Hygiene of manufacturing facility; Aliment fermente; Fermented sausage
Язык
Английский
Примечание
Summary(En)
2 tables
2ill., 55 ref.
Тип
Directory

2020-04-15
AGRIS AP
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