MICROBIOLOGY AND BIOCHEMISTRY OF SOY SAUCE FERMENTATION
- Autor
- YONG FM; WOOD BJB
DEP. APPL. MICROBIOL., UNIV. STRATHCLYDE, GLASGOW, SCOTL. - Fuente
- ADV. APPL. MICROBIOL.; U.S.A.; DA. 1974; VOL. 17; PP. 157-194; BIBL. 6P.
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave (fr)
- SAUCE FERMENTATION TECHNOLOGIE MICROFLORE ALIMENT SAUCE SOJA SOJA SAUCE BIOCHIMIE MICROBIOLOGIE TECHNOLOGIE ALIMENTAIRE
- Palabra clave (in)
- MICROBIOLOGY FOOD SCIENCES
- Palabra clave (es)
- MICROBIOLOGIA TECNOLOGIA
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Disciplina
- Agrifood industries Infectious pathology
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- PASCAL7534004285
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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Acceso mediante Europe PubMed Central
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Acceso mediante arXiv
