Microbial changes during the salting process of traditional pickled chinese cabbage
Guardado en:
| Publicado en: | Food science and technology international |
|---|---|
| Otros Autores: | , , , |
| Formato: | Sin ejemplares |
| Lenguaje: | Inglés |
| Colección: | Food science and technology international v. 13, no. 1 (2007), p. 11-16 |
| Materias: | |
| Publicación relacionada: | Contenido en:
Food science and technology international |
| LEADER | 00878cab#a22003134c#4500 | ||
|---|---|---|---|
| 001 | OAGANASID097299 | ||
| 003 | OAG | ||
| 008 | 081031s2007 ||| | |||| 0 eng d | ||
| 040 | # | # | |a OAG |b spa |c OAG |e rda |
| 041 | 0 | # | |a eng |b eng |
| 092 | # | # | |s HEMEROTECA |
| 245 | 0 | 0 | |a Microbial changes during the salting process of traditional pickled chinese cabbage |
| 336 | # | # | |a texto |b txt |2 rdacontent |
| 337 | # | # | |a no mediado |b n |2 rdamedia |
| 338 | # | # | |a volumen |b nc |2 rdacarrier |
| 650 | # | 4 | |a Repollo |
| 650 | # | 4 | |a Brassica oleracea capitata |
| 650 | # | 4 | |a Encurtidos |
| 650 | # | 4 | |a Microbiología |
| 650 | # | 4 | |a Procesamiento |
| 650 | # | 4 | |a Salazón |
| 653 | # | # | |a Pickles |
| 653 | # | # | |a Salado |
| 700 | 1 | # | |a Ji, Feng-Di |
| 700 | 1 | # | |a Ji, Bao-Ping |
| 700 | 1 | # | |a Li, Bo |
| 700 | 1 | # | |a Han, Bei-Zhong |
| 773 | 0 | # | |t Food science and technology international |g v. 13, no. 1 (2007), p. 11-16 |
| 999 | # | # | |a Clara |
