Originalbeitrag in Fachzeitschrift
Bacterial diversity of naturally fermented game meat sausages: Sources of new starter cultures
Fuka M, Tanuwidjaja I, Maksimovic A, Zunabovic-Pichler M, Kublik S, Hulak N, et al. Bacterial diversity of naturally fermented game meat sausages: Sources of new starter cultures. Lwt-Food Science and Technology. 2020;118. doi:https://doi.org/10.1016/j.lwt.2019.108782
Externe Links und Eigenschaften der Publikation:
BOKU Autor*innen
Konrad Domig
Univ.Prof. Dipl.-Ing.Dr.nat.techn. Konrad Domig
Marija Zunabovic-Pichler
Dipl.-Ing.Dr. Marija Zunabovic-Pichler
Irina Tanuwidjaja
Irina Tanuwidjaja Ph.D.
