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Effect of different levels of sodium chloride and glucose on fermentation of sa...
Espírito Santo, Milton Luiz Pinho; Lisboa, Cristiane; Alves, Fernanda Gonçalves; Martins, Daniela; Beirão, Luiz Henrique; Sant'Anna, Ernani SebastiãoSubmitted by Vitor de Carvalho (vitor_carvalho_im@hotmail.com) on 2014-09-10T20:56:32Z No. of bitstreams: 1 Effect of Different Levels of Sodium Chloride and Glucose on fermentation of Sardines (Sardinella brasiliensis) by Lactobacillus sakei 2a.pdf: 290469 bytes, checksum: 5324dd121ec134c55e8b33df070363ce (MD5); Approved for entry into archive by Paula Gautério (paulaporto_g@hotmail.com) on 2014-09-17T01:30:27...
Data: 2014
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Origem: Oasisbr