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1 Ergebnisse
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Raw meat quality and salt levels affect the bacterial speci..:
Charmpi, Christina
;
Van der Veken, David
;
Van Reckem, Emiel
..
Food Microbiology. 89 (2020) - p. 103434 , 2020
Link:
https://doi.org/10.1016/j.fm.2020.103434
RT Journal T1
Raw meat quality and salt levels affect the bacterial species diversity and community dynamics during the fermentation of pork mince
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.fm.2020.103434&Exemplar=1&LAN=DE A1 Charmpi, Christina A1 Van der Veken, David A1 Van Reckem, Emiel A1 De Vuyst, Luc A1 Leroy, Frédéric PB Elsevier BV YR 2020 SN 0740-0020 JF Food Microbiology VO 89 SP 103434 LK http://dx.doi.org/https://doi.org/10.1016/j.fm.2020.103434 DO https://doi.org/10.1016/j.fm.2020.103434 SF ELIB - SuUB Bremen
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