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FORTIFICATION OF FOODS BY FERMENTATION WITH LYSINE-EXCRETING MUTANTS OF LACTOBACILLI.

Author
SANDS DC; HANKIN L
CONNECTICUT AGRIC. EXP. STN., NEW HAVEN, CONN. 06504
Source
J. AGRIC. FOOD CHEM.; U.S.A.; DA. 1976; VOL. 24; NO 6; PP. 1104-1106; BIBL. 12 REF.
Document type
Article
Language
English
Keyword (fr)
FACTEUR ALIMENTAIRE INDISPENSABLE LYSINE ALIMENT PRODUIT FERMENTE LACTOBACILLUS EXCRETION MUTATION TECHNOLOGIE ALIMENTAIRE ARTICLE SYNTHESE AMINOACIDE BACTERIE PRODUIT ALIMENTAIRE FERMENTE TECHNOLOGIE ADDITIF PRODUIT ALIMENTAIRE ADDITIF PRECISE AMELIORANT NUTRITIONNEL MICROBIOLOGIE TECHNOLOGIE ALIMENTAIRE
Keyword (en)
LYSINE FOOD FERMENTED PRODUCT LACTOBACILLUS EXCRETION MUTATION FOOD TECHNOLOGY REVIEW AMINOACID BACTERIA TECHNOLOGY ADDITIVE FOODSTUFF NUTRITIVE ENHANCER MICROBIOLOGY FOOD SCIENCES
Keyword (es)
MICROBIOLOGIA TECNOLOGIA
Classification
Pascal
002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries

Pascal
002 Biological and medical sciences / 002B Medical sciences / 002B05 Infectious diseases

Discipline
Agrifood industries Infectious pathology
Origin
Inist-CNRS
Database
PASCAL
INIST identifier
PASCAL7750360698

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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