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Characteristics of lactobacilli isolated from radurised meat · Peerford

Article · Journal · 1984

Characteristics of lactobacilli isolated from radurised meat

Jandeli Niemand, Wilhelm H. Holzapfel

International Journal of Food Microbiology

Closed access

Go to the publisher 10.1016/0168-1605(84)90012-6

Citations: 29from other works
Field-weighted impact: 2.381.00 is the world average for its field and year
Among its field: 87th percentileby citations, against works of its field and year
Authors: 2from 1 institution

Authors

2 authors

Jandeli NiemandFirst author
- University of Pretoria (ZA)
as printed: J.Gerhard Niemand
Wilhelm H. HolzapfelSenior author
- University of Pretoria (ZA)

Development goals

6Clean water and sanitation

Country

South Africa

Fields

A work can sit in several, each with a score

Probiotics and Fermented FoodsTopic

Meat and Animal Product Quality

Topic

Food Quality and Safety StudiesTopic