规章
发表于 2025-3-28 15:53:09
https://doi.org/10.1007/978-3-658-42907-2n observed to enhance its activity upon its addition to meat. The success of encapsulation would appear to be based on some form of spatial organisation involving a) protection and b) controlled release. The creation of a microenvironment, which provides the desired conditions or populations and the
attenuate
发表于 2025-3-28 21:22:54
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解脱
发表于 2025-3-28 23:36:22
Starters for the Wine Industrybacteria to degrade malic acid to lactic acid during malolactic fermentation. Indigenous microflora is often sufficient. However, use of selected yeast and malolactic starters allow a better control of the process. Strains are selected for their influence on the sensorial and hygienic quality of wine.
诗集
发表于 2025-3-29 06:23:56
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granite
发表于 2025-3-29 10:59:20
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AMBI
发表于 2025-3-29 14:57:21
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detach
发表于 2025-3-29 17:33:44
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HILAR
发表于 2025-3-29 23:03:08
https://doi.org/10.1007/0-306-46888-3Fermentation; Lysin; Pathogen; environment; enzymes; food security; metabolism; micro-organism; microbiology
可卡
发表于 2025-3-30 02:02:08
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PLAYS
发表于 2025-3-30 05:19:35
Das Management von Destinationen,starter cultures instead of relying on the indigenous flora, which may contain spoilage or mycotoxinogenic strains. The most important fungal species for food fermentation are . for the production of mould fermented meat products, . for the production of white cheeses and . for the production of blu