SCOPUS 정보 검색 플랫폼

Zeitschrift für Lebensmittel-Untersuchung und -Forschung

Volumn 198, Issue 3, 1994, Pages 193-201

The potential of lactic acid bacteria for the production of safe and wholesome food

(2) Hammes, Walter P a Tichaczek, Petra S a

a UNIVERSITY OF HOHENHEIM (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

ANIMAL; CLASSIFICATION; DAIRY PRODUCT; FERMENTATION; FOOD CONTROL; HUMAN; LACTOBACILLUS; LEUCONOSTOC; MEAT; METABOLISM; MICROBIOLOGY; PEDIOCOCCUS; PHYLOGENY; PLANT; REVIEW; STANDARD;

ANIMAL; DAIRY PRODUCTS; FERMENTATION; FOOD MICROBIOLOGY; HUMAN; LACTOBACILLUS; LEUCONOSTOC; MEAT PRODUCTS; PEDIOCOCCUS; PHYLOGENY; PLANTS, EDIBLE;

EID: 0028398161 PISSN: 00443026 EISSN: 14382385 Source Type: Journal
DOI: 10.1007/BF01192595 Document Type: Review

Times cited : (93)

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