I agree that this site is using cookies. You can find further informations
here
.
X
Login
Merkliste (
0
)
Home
About us
Home About us
Our history
Profile
Press & public relations
Friends
The library in figures
Exhibitions
Projects
Training, internships, careers
Films
Services & Information
Home Services & Information
Lending and interlibrary loans
Returns and renewals
Training and library tours
My Account
Library cards
New to the library?
Download Information
Opening hours
Learning spaces
PC, WLAN, copy, scan and print
Catalogs and collections
Home Catalogs and Collections
Rare books and manuscripts
Digital collections
Subject Areas
Our sites
Home Our sites
Central Library
Law Library (Juridicum)
BB Business and Economics (BB11)
BB Physics and Electrical Engineering
TB Engineering and Social Sciences
TB Economics and Nautical Sciences
TB Music
TB Art & Design
TB Bremerhaven
Contact the library
Home Contact the library
Staff Directory
Open access & publishing
Home Open access & publishing
Reference management: Citavi & RefWorks
Publishing documents
Open Access in Bremen
zur Desktop-Version
Toggle navigation
Merkliste
1 Ergebnisse
1
Lactic acid bacteria diversity and dynamics during ripening..:
Demirci, Talha
;
Akin, Nihat
;
Sözeri Atik, Didem
...
LWT. 138 (2021) - p. 110701 , 2021
Link:
https://doi.org/10.1016/j.lwt.2020.110701
RT Journal T1
Lactic acid bacteria diversity and dynamics during ripening of traditional Turkish goatskin Tulum cheese produced in Mut region assessed by culturing and PCR-DGGE
UL https://suche.suub.uni-bremen.de/peid=cr-10.1016_j.lwt.2020.110701&Exemplar=1&LAN=DE A1 Demirci, Talha A1 Akin, Nihat A1 Sözeri Atik, Didem A1 Rabia Özkan, Edibe A1 Dertli, Enes A1 Akyol, İsmail PB Elsevier BV YR 2021 SN 0023-6438 JF LWT VO 138 SP 110701 LK http://dx.doi.org/https://doi.org/10.1016/j.lwt.2020.110701 DO https://doi.org/10.1016/j.lwt.2020.110701 SF ELIB - SuUB Bremen
Export
RefWorks (nur Desktop-Version!)
Flow
(Zuerst in
Flow
einloggen, dann importieren)