Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Rachel Capouya"'
Publikováno v:
Meat and Muscle Biology, Vol 4, Iss 1 (2020)
Many artisanal meat professionals believe that the microbial populations on the outer crust of dry-aged beef contribute to variation in sensory profiles; however, to date there is minimal information about the microbes themselves that grow on commerc
Externí odkaz:
https://doaj.org/article/98160106d91847ddbfa0582e9ded22ff
Publikováno v:
Applied microbiology and biotechnology. 106(5-6)
A sequential fungal pretreatment of Miscanthus × giganteus was conducted by mixing unsterilized Miscanthus with material previously colonized with the white-rot fungus Ceriporiopsis subvermispora. For three generations, each generation started with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::276695c4ad3379e98554e75a72a30402
https://pubmed.ncbi.nlm.nih.gov/35171342
https://pubmed.ncbi.nlm.nih.gov/35171342
Autor:
Rachel Capouya, Phillip D. Bass, Thomas K. Mitchell, Rachel D. Capouya, Daniel L. Clark, Diana I. Clark
Publikováno v:
Meat and Muscle Biology. 4
Many artisanal meat professionals believe that the microbial populations on the outer crust of dry-aged beef contribute to variation in sensory profiles; however, to date there is minimal information about the microbes themselves that grow on commerc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::359cbb510c5155e12859d6f94d9be638
https://doi.org/10.22175/mmb.10373
https://doi.org/10.22175/mmb.10373