Protective effect of Lactobacillus sakei in fermented sausages.
About the publication
Record:
ZDOLEC, Nevijo - HADŽIOSMANOVIČ, Mirza - KOZAČINSKI, Lidija - CVRTILA FLECK, Željka - FILIPOVIČ, Ivana - MARCINČÁK, Slavomír - KUZMANOVIČ, Željka - HUSSEIN, Khalled. Protective effect of Lactobacillus sakei in fermented sausages. In: Archiv fur Lebensmittelhygiene. 2007. ISSN 0003-925X, Roč. 58, č. 4 (2007), s. 152-158.
(2007: 0.242 - IF, 15 - H-index, 0.299 - IF 5y, 0.163 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q)
(2007: 0.242 - IF, 15 - H-index, 0.299 - IF 5y, 0.163 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q)
Year:
2007
Category:
ADC - Scientific papers in foreign journals
Authors:
ZDOLEC Nevijo
0 %
HADŽIOSMANOVIČ Mirza
0 %
KOZAČINSKI Lidija
0 %
CVRTILA FLECK Željka
0 %
FILIPOVIČ Ivana
0 %
KUZMANOVIČ Željka
0 %
HUSSEIN Khalled
0 %
UVMP share:
0 %
Edition:
Archiv fur Lebensmittelhygiene
Roč. 58, č. 4 (2007), s. 152-158
Country of issue:
Slovakia
ISSN:
0003-925X
Research area:
neuvedená
Scientometrics:
2007: 0.242 - IF, 15 - H-index, 0.299 - IF 5y, 0.163 - SJR, Q3 - SJR Best Q, Q4 - JCR Best Q
Language:
english
Citations:
2017-2017: [1] CAMPOS, Carmen A. - CASTRO, Marcela P. - CAYRE, María E. - RIVAS, Franco P. The use of bacteriocins against meat-borne pathogens. In Advanced Technologies for Meat Processing, Second Edition, 2017-01-01, pp. 559-595. [Scopus]