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    Zutaten bei der Herstellung von Präserven als mögliche Infektionsquellen mit Milchsäurebakterien (2021)
    In:  ines.lehmann@mri.bund.de | http://aquaticcommons.org/id/eprint/8326 | 1240 | 2012-03-27 03:09:26 | 8326 | Bundesforschungsanstalt für Fischerei
    Details
    Publication Date: 2021-07-01
    Description: Johann Heinrich von Thunen-Institute, Federal Research Institute for Rural Areas, Forestry and Fisheries began publishing the Informationen aus der Fischereiforschung – Information on Fishery research in 2010
    Keywords: Chemistry ; Engineering ; Fisheries ; fish processing ; fish products ; infection source ; lactic acid bacteria ; product quality
    Repository Name: AquaDocs
    Type: article , FALSE
    Format: application/pdf
    Format: application/pdf
    Format: 84
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