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نمایش تعداد 1-10 از 15

Asian Fungal Fermented Food

نوع: Journal Paper

نویسنده : M. J. Robert Nout; Kofi E. Aidoo

سال: 2010

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A Chinese fermented soybean food

نوع: Journal Paper

نویسنده : Bei-Zhong Han; Frans M Rombouts; M.J.Robert Nout

ناشر: Elsevier Science

سال: 2001

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Amino acid profiles of sufu, a Chinese fermented soybean food

نوع: Journal Paper

نویسنده : Bei-Zhong Han; Frans M. Rombouts; M.J.Robert Nout

ناشر: Elsevier Science

سال: 2004

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Microbiological safety and quality of commercial sufu – a Chinese fermented soybean food

نوع: Journal Paper

نویسنده : Bei-Zhong Han; Rijkelt R. Beumer; Frans M. Rombouts; M.J. Robert Nout

ناشر: Elsevier Science

سال: 2001

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Effects of temperature and relative humidity on growth and enzyme production by Actinomucor elegans and Rhizopus oligosporus during sufu pehtze preparation

نوع: Journal Paper

نویسنده : Bei-Zhong Han; Yong Ma; Frans M Rombouts; M.J Robert Nout

ناشر: Elsevier Science

سال: 2003

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Microbial changes during the production of Sufu––a Chinese fermented soybean food

نوع: Journal Paper

نویسنده : Bei-Zhong Han; Cui-Feng Cao; Frans M Rombouts; M.J.Robert Nout

ناشر: Elsevier Science

سال: 2004

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Effect of soaking and phytase treatment on phytic acid, calcium, iron and zinc in rice fractions

نوع: Journal Paper

نویسنده : Jianfen Liang; Bei-Zhong Han; M.J. Robert Nout; Robert J. Hamer

سال: 2009

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Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice

نوع: Journal Paper

نویسنده : Jianfen Liang; Bei-Zhong Han; M.J. Robert Nout; Robert J. Hamer

سال: 2008

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Lipid and protein changes during the ensilage of blue whiting (Micromesistius poutassou Risso) by acid and biological methods

نوع: Journal Paper

نویسنده : Maria de Lurdes; Enes Dapkevičius; Irineu Batista; M.J.Robert Nout; Frank M. Rombouts; Jacques H. Houben

سال: 1998

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A survey on the microbiological and chemical composition of buffalo milk in China

نوع: Journal Paper

نویسنده : Bei-Zhong Han; Yun Meng; Min Li; Ying-Xiao Yang; Fa-Zheng Ren; Qing-Kun Zeng; M.J. Robert Nout

سال: 2007

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Asian Fungal Fermented Food

A Chinese fermented soybean food

Amino acid profiles of sufu, a Chinese fermented soybean food

Microbiological safety and quality of commercial sufu – a Chinese fermented soybean food

Effects of temperature and relative humidity on growth and enzyme production by Actinomucor elegans and Rhizopus oligosporus during sufu pehtze preparation

Microbial changes during the production of Sufu––a Chinese fermented soybean food

Effect of soaking and phytase treatment on phytic acid, calcium, iron and zinc in rice fractions

Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice

Lipid and protein changes during the ensilage of blue whiting (Micromesistius poutassou Risso) by acid and biological methods

A survey on the microbiological and chemical composition of buffalo milk in China

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Asian Fungal Fermented Food

A Chinese fermented soybean food

Amino acid profiles of sufu, a Chinese fermented soybean food

Microbiological safety and quality of commercial sufu – a Chinese fermented soybean food

Effects of temperature and relative humidity on growth and enzyme production by Actinomucor elegans and Rhizopus oligosporus during sufu pehtze preparation

Microbial changes during the production of Sufu––a Chinese fermented soybean food

Effect of soaking and phytase treatment on phytic acid, calcium, iron and zinc in rice fractions

Effects of soaking, germination and fermentation on phytic acid, total and in vitro soluble zinc in brown rice

Lipid and protein changes during the ensilage of blue whiting (Micromesistius poutassou Risso) by acid and biological methods

A survey on the microbiological and chemical composition of buffalo milk in China