食品学：微生物学、安全与卫生杂志

食品学：微生物学、安全与卫生杂志
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国际标准期刊号: 2476-2059

体积 8, 问题 5 (2023)

观点文章

Role of Bacteria in Regulation of Food Fermentation

Ahiakwo Ogbo

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意见文章

Importance of Filamentous Fungi in Regulation of Food Fermentation

Quin Polo

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意见文章

Importance of Pasteurization and Advantages of Pasteurized Meat

Shakila M Banu

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观点文章

Uses of Yeasts and Molds in Fermentation of Food

Christian Anumudu

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观点文章

Types of Microbial Bacteria Isolated from Milk and Factors Affecting their Composition

Zhao Chen

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评论文章

Note on Food Microbial Communities and Ecology

Regina Nguyen

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评论文章

Prevention and Control of Foodborne Pathogenic Microorganisms

Regina Nguyen

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观点文章

An Overview on Quality and Storage of Raw Meat

Mark Anthony

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意见文章

Science of Fermentation and Health Benefits of Fermented Vegetables and Fruits

Stuart Bowden

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意见文章

Sources of Bacterial Contamination and Emerging Innovations in Reducing Contaminants

Liu Sace

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观点文章

Role of Bacteria in Regulation of Food Fermentation

Ahiakwo Ogbo

分享此文章

意见文章

Importance of Filamentous Fungi in Regulation of Food Fermentation

Quin Polo

分享此文章

意见文章

Importance of Pasteurization and Advantages of Pasteurized Meat

Shakila M Banu

分享此文章

观点文章

Uses of Yeasts and Molds in Fermentation of Food

Christian Anumudu

分享此文章

观点文章

Types of Microbial Bacteria Isolated from Milk and Factors Affecting their Composition

Zhao Chen

分享此文章

评论文章

Note on Food Microbial Communities and Ecology

Regina Nguyen

分享此文章

评论文章

Prevention and Control of Foodborne Pathogenic Microorganisms

Regina Nguyen

分享此文章

观点文章

An Overview on Quality and Storage of Raw Meat

Mark Anthony

分享此文章

意见文章

Science of Fermentation and Health Benefits of Fermented Vegetables and Fruits

Stuart Bowden

分享此文章

意见文章

Sources of Bacterial Contamination and Emerging Innovations in Reducing Contaminants

Liu Sace

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