Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce (Q48336356)
Jump to navigation
Jump to search
scientific article published on 15 July 2010
| Language | Label | Description | Also known as |
|---|---|---|---|
| English | Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce |
scientific article published on 15 July 2010 |
Statements
1 reference
Influence of NaCl reduction and replacement on the growth of Lactobacillus sakei in broth, cooked ham and white sauce (English)
1 reference
Lactobacillus sakei
1 reference
S Samapundo
1 reference
J Ampofo-Asiama
1 reference
T Anthierens
1 reference
R Xhaferi
1 reference
I Van Bree
1 reference
S Szczepaniak
1 reference
O Goemaere
1 reference
L Steen
1 reference
M Dhooge
1 reference
H Paelinck
1 reference
K Dewettinck
1 reference
F Devlieghere
1 reference
15 July 2010
1 reference
143
1 reference
1-2
1 reference
9-16
1 reference