设为首页
收藏本站
网站地图
|
English
|
公务邮箱
About the library
Background
History
Leadership
Organization
Readers' Guide
Opening Hours
Collections
Help Via Email
Publications
Electronic Information Resources
常用资源
电子图书
期刊论文
学位会议
外文资源
特色专题
内部出版物
Elsevier电子期刊(2)
在“
Elsevier电子期刊
”中,
命中:
2
条,耗时:0.0269845 秒
在所有数据库中总计命中:
2
条
1.
Safety assessment of selected Staphylococcus carnosus strains with regard to their application as meat starter culture
作者:
Anne Mü
;
ller
a
;
mueller.a@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author
;
Regina Reichhardt
a
;
Grit Fogarassy
a
;
g.fogarassy@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author
;
Ramona
Bosse
(n&
eacute
;
e Danz)
b
;
ramona
.danz@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author
;
Monika Gibis
b
;
gibis@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author
;
Jochen Weiss
b
;
j.weiss@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author
;
Herbert Schmidt
a
;
herbert.schmidt@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author
;
Agnes Weiss
a
;
agnes.weiss@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author
关键词:
Staphylococcus carnosus
;
Safety assessment
;
Antibiotic resistance
;
Biogenic amines
;
Haemolysis
;
Starter culture
刊名:Food Control
出版年:2016
2.
Nitrate reductase activity of Staphylococcus carnosus affecting the color formation in cured raw ham
作者:
Ramona
Bosse
(n&
eacute
;
e Danz)
a
;
Monika Gibis
a
;
Herbert Schmidt
b
;
Jochen Weiss
a
;
j.weiss@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author
关键词:
Meat starter cultures
;
Staphylococcus carnosus
;
Raw ham curing
;
Specific enzyme activities
;
Meat fermentation
;
Nitrosylmyoglobin
刊名:Food Research International
出版年:2016
1
按检索点细分(2)
作者(2)
按出版年细分(2)
2016年(2)
NGLC 2004-2010.National Geological Library of China All Rights Reserved.
Add:29 Xueyuan Rd,Haidian District,Beijing,PRC. Mail Add: 8324 mailbox 100083
For exchange or info please contact us via
email
.