Use of nisin and lactic acid/lactate to improve the microbial and sensory quality of rainbow trout products

URI: http://urn.fi/URN:NBN:fi:bib:me:W00093220800
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  • en
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name
  • Use of nisin and lactic acid/lactate to improve the microbial and sensory quality of rainbow trout products
P60049

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Use of nisin and lactic acid/lactate to improve the microbial and sensory quality of rainbow trout products

URI: http://urn.fi/URN:NBN:fi:bib:me:I00093220800
datePublished
  • 2001
description
  • kuvitettu
  • Tiivistelmä ja 5 erip. - Nimiösivulla myös: Department of Biochemistry and Food Chemistry, University of Turku
identifier
  • propertyID: FI-FENNI value: 704555
  • propertyID: FI-MELINDA value: 000932208
  • propertyID: skl value: fx704555
isbn
  • 9512921677
isPartOf
name
  • Use of nisin and lactic acid/lactate to improve the microbial and sensory quality of rainbow trout products
numberOfPages
  • 59, [29] s.
P60048
P60050
publication
  • location: Turku organizer: Turun yliopisto
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