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1 Ergebnisse
1
Effect of Water Activity, pH, and Lactic Acid Bacteria to I..:
Nidia Aracely Chacón-Flores
;
Guadalupe Isela Olivas-Orozco
;
Carlos Horacio Acosta-Muñiz
..
https://www.mdpi.com/2304-8158/12/20/3751. , 2023
Link:
https://doi.org/10.3390/foods12203751
RT Journal T1
Effect of Water Activity, pH, and Lactic Acid Bacteria to Inhibit Escherichia coli during Chihuahua Cheese Manufacture
UL https://suche.suub.uni-bremen.de/peid=base-ftdoajarticles:oai:doaj.org_article:40085182b05f4b4990c414b741feb64c&Exemplar=1&LAN=DE A1 Nidia Aracely Chacón-Flores A1 Guadalupe Isela Olivas-Orozco A1 Carlos Horacio Acosta-Muñiz A1 Néstor Gutiérrez-Méndez A1 David Roberto Sepúlveda-Ahumada PB MDPI AG YR 2023 K1 water activity K1 lactic culture K1 Escherichia coli K1 bacterial inhibition K1 dairy products K1 Chemical technology K1 TP1-1185 JF https://www.mdpi.com/2304-8158/12/20/3751 LK http://dx.doi.org/https://doi.org/10.3390/foods12203751 DO https://doi.org/10.3390/foods12203751 SF ELIB - SuUB Bremen
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