Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale. (Record no. 28882579)

MARC details
000 -LEADER
fixed length control field 00810 a2200205 4500
005 - DATE AND TIME OF LATEST TRANSACTION
control field 20250518001255.0
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field ####s 0 0 eng d
022 ## - INTERNATIONAL STANDARD SERIAL NUMBER
International Standard Serial Number 2092-6456
024 7# - OTHER STANDARD IDENTIFIER
Standard number or code 10.1007/s10068-017-0024-3
Source of number or code doi
040 ## - CATALOGING SOURCE
Original cataloging agency NLM
Language of cataloging eng
Transcribing agency NLM
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Şimşek, Ömer
245 00 - TITLE STATEMENT
Title Comparison of lactic acid bacteria diversity during the fermentation of Tarhana produced at home and on a commercial scale.
Medium [electronic resource]
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Name of publisher, distributor, etc. Food science and biotechnology
Date of publication, distribution, etc. 2017
300 ## - PHYSICAL DESCRIPTION
Extent 181-187 p.
Other physical details digital
500 ## - GENERAL NOTE
General note Publication Type: Journal Article
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Özel, Serap
700 1# - ADDED ENTRY--PERSONAL NAME
Personal name Çon, Ahmet Hilmi
773 0# - HOST ITEM ENTRY
Title Food science and biotechnology
Related parts vol. 26
-- no. 1
-- p. 181-187
856 40 - ELECTRONIC LOCATION AND ACCESS
Uniform Resource Identifier <a href="https://doi.org/10.1007/s10068-017-0024-3">https://doi.org/10.1007/s10068-017-0024-3</a>
Public note Available from publisher's website

No items available.