文献
J-GLOBAL ID:201802220989565176
整理番号:18A0755761
Myzithraチーズホエーチーズの微生物学的及び物理化学的特性に及ぼすin situ生産バクテリオシン熱フィリンTの影響【JST・京大機械翻訳】
Effect of ‘in situ’ produced bacteriocin thermophilin T on the microbiological and physicochemical characteristics of Myzithra whey cheese
著者 (5件):
Kaminarides Stelios
(Laboratory of Dairy Science and Technology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece)
,
Aktypis Anastasios
(Laboratory of Dairy Science and Technology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece)
,
Koronios George
(Laboratory of Dairy Science and Technology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece)
,
Massouras Theophilos
(Laboratory of Dairy Science and Technology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece)
,
Papanikolaou Seraphim
(Laboratory of Food Microbiology & Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855, Athens, Greece)
資料名:
International Journal of Dairy Technology
(International Journal of Dairy Technology)
巻:
71 Suppl S1
ページ:
213-222
発行年:
2018年
JST資料番号:
E0057A
ISSN:
1364-727X
資料種別:
逐次刊行物 (A)
記事区分:
原著論文
発行国:
イギリス (GBR)
言語:
英語 (EN)