Microbiological and chemical investigation of caviar at retail

被引：0
|
作者：
Kathrin Oeleker
Thomas Alter
Josef Kleer
Ralf-Peter Pund
Greta Gölz
Goetz Hildebrandt
Stephan Huehn
机构：
[1] Freie Universität Berlin,Institute of Food Hygiene
[2] Federal Institute for Risk Assessment (BfR),Department of Experimental Toxicology and ZEBET
[3] Institute for Fish and Fishery Products,undefined
来源：
Journal für Verbraucherschutz und Lebensmittelsicherheit | 2015年 / 10卷
关键词：
Lactobacillus; Lactic Acid Bacterium; Microbiological Quality; Oxidative Deterioration; Persian Sturgeon;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
引用
收藏
页码：35 / 37
页数：2
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