Microbiology of Ready-to-serve Foods

IF 0.4 4区农林科学 Q4 FOOD SCIENCE & TECHNOLOGY

Fleischwirtschaft Pub Date : 1978-07-01 DOI:10.1159/000402066

L. Leistner

引用次数: 23

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即食食品的微生物学

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Fleischwirtschaft 工程技术-食品科技

自引率

66.70%

发文量

审稿时长

9-24 weeks

期刊介绍： FLEISCHWIRTSCHAFT is the German monthly magazine for the entire meat industry. Professional information – from production, via processing, right through to meat marketing – the complete process chain in a single magazine. Through collaboration with German and international experts, FLEISCHWIRTSCHAFT achieves the highest level of expertise and respect throughout the world. The science pages serve as a platform for exchanges between research and practical operations