[On the significance of lactobacilli for meat and fish products and on the effects of temperature on the behavior of various lactobacilli strains isolated from meat and fish products].

IF 0.2 4区农林科学 Q4 CHEMISTRY, APPLIED

Archiv Fur Lebensmittelhygiene Pub Date : 1961-09-20

E H LOCHMANN

引用次数: 0

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[关于乳酸菌对肉类和鱼类产品的意义以及温度对从肉类和鱼类产品中分离的各种乳酸菌菌株行为的影响]。

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来源期刊

Archiv Fur Lebensmittelhygiene 工程技术-毒理学

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0.00%

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审稿时长

>12 weeks

期刊介绍： The "Journal of Food Safety and Food Quality“ provides a platform for papers including case studies and discussion papers dealing with topics from all areas of food hygiene (food originating from animals) including dairy hygiene, food monitoring, beef cattle and meat examination, meat hygiene and food technology.