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Author
Date
2011Type
- Doctoral Thesis
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https://doi.org/10.3929/ethz-a-007317902Publication status
publishedExternal links
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Publisher
ETH ZürichSubject
MEAT PROCESSING + MEAT PRESERVATION (MEAT PRODUCTS); LEBENSMITTELKONSERVIERUNG DURCH FERMENTATION + FERMENTIERTE LEBENSMITTEL (LEBENSMITTELINDUSTRIE); ANALYSIS, DETERMINATION AND CONTROL OF MICROORGANISMS IN FOODS (FOOD MICROBIOLOGY); MICROBIAL FOOD ADDITIVES, PROTECTIVE AND STARTER CULTURES (FOOD INDUSTRY); ANALYSE, NACHWEIS UND KONTROLLE VON MIKROORGANISMEN IN LEBENSMITTELN (LEBENSMITTELMIKROBIOLOGIE); STAPHYLOCOCCUS (MICROBIOLOGY); LACTOBACILLUS (MICROBIOLOGY); STAPHYLOCOCCUS (MIKROBIOLOGIE); MIKROBIELLE LEBENSMITTELZUSÄTZE, STARTER- UND SCHUTZKULTUREN (LEBENSMITTELINDUSTRIE); FLEISCH-VERARBEITUNG + FLEISCH-KONSERVIERUNG (FLEISCHPRODUKTE); FOOD PRESERVERATION BY FERMENTATION + FERMENTED FOODS (FOOD INDUSTRY); LACTOBACILLUS (MIKROBIOLOGIE)Organisational unit
02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology03626 - Lacroix, Christophe (emeritus) / Lacroix, Christophe (emeritus)
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ETH Bibliography
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