文献
J-GLOBAL ID:201802226306952908
整理番号:18A1135085
酸化により暗化されたスペインオリーブの加工に沿った微生物生態学【JST・京大機械翻訳】
Microbial ecology along the processing of Spanish olives darkened by oxidation
著者 (5件):
Medina Eduardo
(Department of Food Biotechnology, Instituto de la Grasa (IG-CSIC), University Campus, Building 46, Ctra. Utrera, km 1, 41013 Seville, Spain)
,
Brenes Manuel
(Department of Food Biotechnology, Instituto de la Grasa (IG-CSIC), University Campus, Building 46, Ctra. Utrera, km 1, 41013 Seville, Spain)
,
Garcia-Garcia Pedro
(Department of Food Biotechnology, Instituto de la Grasa (IG-CSIC), University Campus, Building 46, Ctra. Utrera, km 1, 41013 Seville, Spain)
,
Romero Concepcion
(Department of Food Biotechnology, Instituto de la Grasa (IG-CSIC), University Campus, Building 46, Ctra. Utrera, km 1, 41013 Seville, Spain)
,
de Castro Antonio
(Department of Food Biotechnology, Instituto de la Grasa (IG-CSIC), University Campus, Building 46, Ctra. Utrera, km 1, 41013 Seville, Spain)
資料名:
Food Control
(Food Control)
巻:
86
ページ:
35-41
発行年:
2018年
JST資料番号:
W0246A
ISSN:
0956-7135
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)