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Application of bacteriocin-producing lactic acid bacteria isolated from salted dried camel meat (El kadid) in the preservation of goat cheese against Staphylococcus aureus
Názvové údaje Application of bacteriocin-producing lactic acid bacteria isolated from salted dried camel meat (El kadid) in the preservation of goat cheese against Staphylococcus aureus [elektronický zdroj] / Amina Bouchefra ... [et al.] Autor-i Bouchefra, Amina (aut.) Montanari, Chiara (aut.) Barbieri, Federica (aut.) Khennouf, Tarek (aut.) Gardini, Fausto (aut.) Idoui, Tayeb (aut.) Rozsah ilustr., tab. Poznámky Popis urobený 25.5.2022 . Bibliografické odkazy . Spôsob prístupu: World Wide Web In Journal of Microbiology, Biotechnology and Food Sciences [Online]. -- ISSN 1338-5178. -- Vol. 11, no. 5 (2022), art. no. e3262, [6] s. Predmet bakteriocíny Lactobacillus plantarum syry Staphylococcus aureus Krajina Slovensko Jazyk dok. angličtina URL https://doi.org/10.55251/jmbfs.3262 Báza dát Agrobibliografia
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