Zur Mikroflora von Mayonnaisen und mayonnaisehaltigen Zubereitungen

Scheer, H. (1966) Zur Mikroflora von Mayonnaisen und mayonnaisehaltigen Zubereitungen. Informationen für die Fischwirtschaft, 13(3), pp. 118-119.

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Official URL: http://aquacomm.fcla.edu/7831
Item Type: Article
Title: Zur Mikroflora von Mayonnaisen und mayonnaisehaltigen Zubereitungen
Personal Creator/Author:
CreatorsEmail
Scheer, H.
Refereed: No
Journal or Publication Title: Informationen für die Fischwirtschaft
Volume: 13
Number: 3
Page Range: pp. 118-119
Date: 1966
ISSN: 0020-0344
Contact Email Address: ines.lehmann@mri.bund.de
Issuing Agency: Bundesforschungsanstalt für Fischerei
Additional Information: Johann Heinrich von Thunen-Institute, Federal Research Institute for Rural Areas, Forestry and Fisheries began publishing the Informationen aus der Fischereiforschung – Information on Fishery research in 2010
Uncontrolled Keywords: food processing;microbiology;food quality;majonaise;preserving agents;storage quality
Subjects: Chemistry
Engineering
Item ID: 7831
Depositing User: Horst Bahl
Date Deposited: 14 Feb 2012 16:34
Last Modified: 14 Feb 2012 16:34
URI: http://aquaticcommons.org/id/eprint/7831

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