✦ LIBER ✦

Identification of lactobacilli from meat and meat products

✍ Scribed by Ulrich Schillinger; Friedrich-Karl Lücke

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Characterization of lactobacilli isolate

✍ Y. Morishita; K. Shiromizu 📂 Article 📅 1986 🏛 Elsevier Science 🌐 English ⚖ 586 KB

Origin and identification of bifidobacte

✍ F Gavini; H Beerens 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 238 KB

Characteristics of lactobacilli isolated

✍ J.Gerhard Niemand; Wilhelm H. Holzapfel 📂 Article 📅 1984 🏛 Elsevier Science 🌐 English ⚖ 580 KB

Authentication of meat and meat products

✍ N.Z. Ballin 📂 Article 📅 2010 🏛 Elsevier Science 🌐 English ⚖ 412 KB

Dielectric thawing of meat and meat prod

✍ H. R. SANDERS 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 585 KB

THE FLAVOR OF MEAT AND MEAT PRODUCTS

✍ PAUL E. HOWE; NICHOLAS G. BARBELLA 📂 Article 📅 1937 🏛 Institute of Food Technologists 🌐 English ⚖ 321 KB