Fermentation biotechnology applied to byproducts of the fish processing industry: Nutrition and functionality information

-д хадгалсан:

Номзүйн дэлгэрэнгүй
-д хэвлэсэн:	BIO Web of Conferences vol. 113 (2024), p. n/a
Үндсэн зохиолч:	Krotova, Olga
Бусад зохиолчид:	Tyulumdjieva, Olga, Vertiy, Natalia, Ushakov, Aleksandr, Isaeva, Natalya, Lodyanov, Vyacheslav
Хэвлэсэн:	EDP Sciences
Нөхцлүүд:	Bacteria Food Biotechnology Food production Byproducts Metabolites Raw materials Lactic acid bacteria Fish Fermentation Microorganisms Spoilage Organic acids Waste management Lactic acid Sustainable development Processing industry Risk reduction Economic development Industrial wastes Economic growth Sustainability Food waste Product safety Nutrients Food processing industry wastes Fermented food Organoleptic properties Economics Economic
Онлайн хандалт:	Citation/Abstract Full Text - PDF
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!

Хамгийн түрүүнд сэтгэгдэл үлдээх!