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1 Ergebnisse
1
Sustainability of food side streams: a case study of fermen..:
Mangieri, Nicola
;
Rosciano, Gerardo
;
Porcellato, Davide
...
info:eu-repo/semantics/altIdentifier/wos/WOS:000987482000001. , 2023
Link:
https://hdl.handle.net/2434/968038
RT Journal T1
Sustainability of food side streams: a case study of fermented blends made with sour whey and sunflower press cake powder using the back-slopping technique
UL https://suche.suub.uni-bremen.de/peid=base-ftunivmilanoair:oai:air.unimi.it:2434_968038&Exemplar=1&LAN=DE A1 Mangieri, Nicola A1 Rosciano, Gerardo A1 Porcellato, Davide A1 Winther, Anja Ruud A1 De Noni, Ivano A1 Fracassetti, Daniela A1 Foschino, Roberto A1 Vigentini, Ileana PB Frontiers Media SA YR 2023 K1 acid whey K1 food chain sustainability K1 Lactococcus lacti K1 Pediococcus pentosaceu K1 sunflower press cake K1 back-slopping technique K1 organic food K1 Settore AGR/16 - Microbiologia Agraria K1 Settore AGR/15 - Scienze e Tecnologie Alimentari JF info:eu-repo/semantics/altIdentifier/wos/WOS:000987482000001 LK http://dx.doi.org/https://hdl.handle.net/2434/968038 DO https://hdl.handle.net/2434/968038 SF ELIB - SuUB Bremen
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