About: Characteristics of lactobacilli isolated from dry fermented sausages

Facets (new session)
Description
Metadata
Settings
- owl:sameAs
- Inference Rule:

About: Characteristics of lactobacilli isolated from dry fermented sausages Goto Sponge NotDistinct Permalink

An Entity of Type : wikibase:Item, within Data Space : wikidata.demo.openlinksw.com associated with source document(s)

scientific article published on 01 May 1988

Attributes	Values
rdf:type	Item
description	wetenschappelijk artikel (nl) наукова стаття, опублікована в травні 1988 (uk) im Mai 1988 veröffentlichter wissenschaftlicher Artikel (de) artículu científicu espublizáu en mayu de 1988 (ast) scientific article published on 01 May 1988 (en)
publication date	wds:Q68122868-6C69BF63-EF2D-450C-BC8D-2E975B890723
publication date	1988-05-01 00:00:00Z (xsd:dateTime)
author name string	wds:Q68122868-0A4646CA-DD21-41F8-83BC-C03C68C8792F wds:Q68122868-2B2404D9-FCCB-4C6E-B383-E7E393D3D3F2 wds:Q68122868-AC54D52C-0072-4BC0-BD29-078FE4848EEA wds:Q68122868-F01A3B17-42B0-4F87-A90D-C32362DC3652
author name string	D Selgas J A Ordóñez B Sanz I Parejo
rdfs:label	Characteristics of lactobacilli isolated from dry fermented sausages (en) Characteristics of lactobacilli isolated from dry fermented sausages (nl)
skos:prefLabel	Characteristics of lactobacilli isolated from dry fermented sausages (en) Characteristics of lactobacilli isolated from dry fermented sausages (nl)
name	Characteristics of lactobacilli isolated from dry fermented sausages (en) Characteristics of lactobacilli isolated from dry fermented sausages (nl)
title	wds:Q68122868-5882D6F5-45DA-43FF-8064-6E015A65E9C1
title	Characteristics of lactobacilli isolated from dry fermented sausages (en)
page(s)	wds:Q68122868-BF025115-BB33-40E3-A2EF-297473206DC8
page(s)	199-205
instance of	wds:Q68122868-F130758B-7DDE-4D5C-A000-0FEBE96071F0
instance of	scholarly article
PubMed ID	wds:Q68122868-497F3757-BB5E-43CD-B659-FE7A0CE48817
PubMed ID	http://rdf.ncbi.nlm.nih.gov/pubchem/reference/3275299
PubMed ID	3275299
published in	wds:Q68122868-AD053A17-CC84-4E61-A1A9-9FDD62AFEF1D
published in	International Journal of Food Microbiology
issue	wds:Q68122868-EC941FC8-9DBB-4FD3-B2E9-76A933F55859
volume	wds:Q68122868-40D1C641-4ADE-4CCC-ABFE-5E013C816F74
issue	3
volume	6
DOI	wds:Q68122868-24F83015-88DA-408C-9002-62A8BA8E3254
DOI	http://dx.doi.org/10.1016/0168-1605(88)90012-8
DOI	10.1016/0168-1605(88)90012-8
is about of	https://www.wikidata.org/wiki/Special:EntityData/Q68122868
is cites work of	Characterization of lactic acid bacteria isolated from a Greek dry-fermented sausage in respect of their technological and probiotic properties Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages. Microbial succession during ripening of Naples-type salami, a southern Italian fermented sausage. Comparative study of lactic acid bacteria house flora isolated in different varieties of 'chorizo'. Dry fermented sausages elaborated with Lactobacillus plantarum-staphylococcus carnosus. Part II: Effect of partial replacement of NaCl with KCl on the proteolytic and insolubilization processes Influence of partial replacement of NaCl with KCl on lipid fraction of dry fermented sausages inoculated with a mixture of Lactobacillus plantarum and Staphylococcus carnosus
is cites work of	wds:Q47750472-5B1A7A0F-0D87-4FD0-89DB-2E61ADF23F0C wds:Q54028217-0514C3AF-DDE1-459F-B7CF-FD35F0B548B9 wds:Q42724574-730D3406-876C-4F9F-95EF-68E7552E03B0 wds:Q38552240-CCC795A3-E8E5-488F-8401-3AA24D4441C9 wds:Q82400760-44A02190-67CD-44AA-B285-20F12925BA3E wds:Q82389283-65077CBA-5135-4F95-94D4-5D6101A47558

Faceted Search & Find service v1.16.117 as of May 05 2024

Alternative Linked Data Documents: ODE Content Formats:

RDF

ODATA

Microdata

About

OpenLink Virtuoso version 07.20.3239 as of May 5 2024, on Linux (x86_64-centos_6-linux-gnu), Single-Server Edition (378 GB total memory, 196 GB memory in use)
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2024 OpenLink Software