المؤلفون: Ceren Akal, Buket Aydeniz Guneser, B.V. Balasubramanyam, Sheweta Barak, Carina Viviana Bergamini, Preeti Birwal, Damiano Cortese, Adriano Gomes da Cruz, Thayse Caroline de Abreu Brandi, Lucianne Cople Maia, Gajanan P. Deshmukh, F. Magdaline Eljeeva Emerald, Andréa Fonseca-Gonçalves, Onur Guneser, Erica Hynes, Muge Isleten Hosoglu, Yonca Karagul Yuceer, Yogesh Khetra, I. Loira, Giampiero Lombardi, Marcela Baraúna Magno, Ali Mohamadi Sani, A. Morata, Deepak Mudgil, Patricia Nadelman, Nalan Hakime Noğay, Javier Ochando-Pulido, Barbaros Özer, F. Palomero, Saurabh S. Patel, Giovanni Peira, María Cristina Perotti, Sandra Pimentel-Moral, Matheus Melo Pithon, Heartwin A. Pushpadass, Mohammad Rahbar, Menon Rekha Ravindra, Bhargavi Rayavarapu, Celia Rodríguez-Pérez, Latha Sabikhi, Mahya Sheikhzadeh, J.A. Suarez-Lepe, Padmavathi Tallapragada, W. Tesfaye, Nazli Turkmen, María Ayelén Vélez, Jorge Fernando Vélez-Ruiz, Claudia Inés Vénica, Irma Verónica Wolf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::e67c6ce1b5116dd9054a57aee69878fd
https://doi.org/10.1016/b978-0-12-815504-2.09991-6

المؤلفون: B. Surendranath, S. Varalakshmi, M. Bagath, D. Rajendran, B.V. Balasubramanyam

المصدر: Journal of Food Safety. 34:26-33

مصطلحات موضوعية: Preservative, Microorganism, food and beverages, Biology, biology.organism_classification, medicine.disease_cause, Microbiology, Lactic acid, chemistry.chemical_compound, Starter, chemistry, Staphylococcus aureus, Fermented milk products, medicine, Parasitology, Fermentation, Food science, Bacteria, Food Science

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_________::72d9ea5a96f05df80c14ff6e9ac92e5c
https://doi.org/10.1111/jfs.12091