Open AccessThe concept of using bacteriophages to improve the microbiological quality of minimally processed foods [pdf]
Author(s) -
Michał Wójcicki,
Stanisław Błażejak,
Iwona Gientka,
Katarzyna Brzezicka
Publication year - 2019
Publication title -
acta scientiarum polonorum technologia alimentaria
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.366
H-Index - 25
eISSN - 1898-9594
pISSN - 1644-0730
DOI - 10.17306/j.afs.2019.0695
Subject(s) - quality (philosophy) , biochemical engineering , food science , business , computer science , microbiology and biotechnology , environmental science , risk analysis (engineering) , biology , engineering , philosophy , epistemology
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