Selection of Lactic Acid Bacteria as Starter Cultures for Fermented Meat Products

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概要

• 論文の詳細を見る
• 2012-09-01

著者

• ISHIMI Yoshiko

  National Institute of Health and Nutrition

• Tsuda Harutoshi

  National Institute Of Health And Nutrition

• Matsumoto Teruki

  National Institute Of Health And Nutrition

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• Selection of Lactic Acid Bacteria as Starter Cultures for Fermented Meat Products
• Selection of Lactic Acid Bacteria as Starter Cultures for Fermented Meat Products

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