Effect of high levels of CO2 and O2 on membrane fatty acid profile and membrane physiology of meat spoilage bacteria

Location
Deutsche Nationalbibliothek Frankfurt am Main
ISSN
1438-2385
Extent
Online-Ressource
Language
Englisch
Notes
online resource.

Bibliographic citation
Effect of high levels of CO2 and O2 on membrane fatty acid profile and membrane physiology of meat spoilage bacteria ; volume:247 ; number:4 ; day:10 ; month:2 ; year:2021 ; pages:999-1011 ; date:4.2021
European food research and technology ; 247, Heft 4 (10.2.2021), 999-1011, 4.2021

Creator
Kolbeck, Sandra
Kienberger, Hermine
Kleigrewe, Karin
Hilgarth, Maik
Vogel, Rudi F.
Contributor
SpringerLink (Online service)

DOI
10.1007/s00217-020-03681-y
URN
urn:nbn:de:101:1-2021051019151275544336
Rights
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
Last update
14.08.2025, 10:49 AM CEST

Data provider

This object is provided by:
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Associated

  • Kolbeck, Sandra
  • Kienberger, Hermine
  • Kleigrewe, Karin
  • Hilgarth, Maik
  • Vogel, Rudi F.
  • SpringerLink (Online service)

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