Accès libre

Stress response in bacteria originated from dairy products

É. Laslo

É. Laslo

Sapientia Hungarian University of Transylvania, Cluj-Napoca, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
Recherchez cet auteur sur
Sciendo|Google Scholar
Laslo, É.
, 
É. György

É. György

Sapientia Hungarian University of Transylvania, Cluj-Napoca, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
Recherchez cet auteur sur
Sciendo|Google Scholar
György, É.
 et 
M.-R. Szentpáli

M.-R. Szentpáli

Sapientia Hungarian University of Transylvania, Cluj-Napoca, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
Recherchez cet auteur sur
Sciendo|Google Scholar
Szentpáli, M.-R.
  
27 nov. 2023
Stress response in bacteria originated from dairy products's Cover Image
À propos de cet article
Article précédent
Article suivant
Citez
Télécharger la couverture
Publié en ligne: 27 nov. 2023
Pages: 90 - 102
DOI: https://doi.org/10.2478/ausal-2023-0007
Mots clés
© 2023 É. Laslo et al., published by Sciendo
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
Laslo, É.
Sapientia Hungarian University of Transylvania, Cluj-Napoca, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
György, É.
Sapientia Hungarian University of Transylvania, Cluj-Napoca, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
Szentpáli, M.-R.
Sapientia Hungarian University of Transylvania, Cluj-Napoca, Faculty of Economics, Socio-Human Sciences and Engineering, Department of Food Science
Langue:
Anglais
Périodicité:
1 fois par an
Sujets de la revue:
Affaires et économie, Gestion d'entreprise, Industries, Agroalimentaire, industrie alimentaire, Chimie industrielle, Science et technologie alimentaires
RSS Feed de la revue