Use of proteomic methodology in optimization of processing and quality control of food of animal origin.
作者： Dajana Gašo-Sokač , Djuro Josić , Spomenka Kovač
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摘要: … fermented food of animal origin such as meat, milk and milk products, changes in the proteome of the substrate (eg. sausages or fermented milk … . milk bacteria in milk fermentation and …
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