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dc.contributor.author
Saxer, Samuel
dc.contributor.supervisor
Lacroix, Christophe
dc.contributor.supervisor
Elsser-Gravesen, Dieter
dc.date.accessioned
2017-11-23T09:34:24Z
dc.date.available
2017-06-12T05:55:42Z
dc.date.available
2017-11-23T09:34:24Z
dc.date.issued
2011
dc.identifier.uri
http://hdl.handle.net/20.500.11850/116410
dc.identifier.doi
10.3929/ethz-a-007316948
dc.format
application/pdf
dc.language.iso
en
en_US
dc.publisher
ETH Zürich
en_US
dc.rights.uri
http://rightsstatements.org/page/InC-NC/1.0/
dc.subject
LEBENSMITTELKONSERVIERUNG DURCH FERMENTATION + FERMENTIERTE LEBENSMITTEL (LEBENSMITTELINDUSTRIE)
en_US
dc.subject
MICROBIAL FOOD ADDITIVES, PROTECTIVE AND STARTER CULTURES (FOOD INDUSTRY)
en_US
dc.subject
PROPIONIBACTERIUM (MIKROBIOLOGIE)
en_US
dc.subject
LACTOBACILLUS (MICROBIOLOGY)
en_US
dc.subject
KÄSE-BIOLOGIE + KÄSE-MIKROBIOLOGIE
en_US
dc.subject
FRESH SOFT CHEESE + FRESH SOFT CHEESES (CHEESEMAKING)
en_US
dc.subject
MIKROBIELLE LEBENSMITTELZUSÄTZE, STARTER- UND SCHUTZKULTUREN (LEBENSMITTELINDUSTRIE)
en_US
dc.subject
CHEESE BIOLOGY + CHEESE MICROBIOLOGY
en_US
dc.subject
FOOD PRESERVERATION BY FERMENTATION + FERMENTED FOODS (FOOD INDUSTRY)
en_US
dc.subject
PROPIONIBACTERIUM (MICROBIOLOGY)
en_US
dc.subject
LACTOBACILLUS (MIKROBIOLOGIE)
en_US
dc.subject
FRISCHE WEICHKÄSE + FRISCHKÄSE (KÄSEHERSTELLUNG)
en_US
dc.title
Development of functional lactobacilli-propionibacteria cocultures for biopreservation of Mexican fresch cheeses
en_US
dc.type
Doctoral Thesis
dc.rights.license
In Copyright - Non-Commercial Use Permitted
dc.date.published
2012
ethz.size
1 Band
en_US
ethz.code.ddc
DDC - DDC::6 - Technology, medicine and applied sciences::660 - Chemical engineering
en_US
ethz.identifier.diss
20051
en_US
ethz.identifier.nebis
007316948
ethz.publication.place
Amsterdam-Zuidoost
en_US
ethz.publication.status
published
en_US
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03626 - Lacroix, Christophe / Lacroix, Christophe
en_US
ethz.leitzahl
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02350 - Dep. Umweltsystemwissenschaften / Dep. of Environmental Systems Science
en_US
ethz.leitzahl.certified
ETH Zürich::00002 - ETH Zürich::00012 - Lehre und Forschung::00007 - Departemente::02070 - Dep. Gesundheitswiss. und Technologie / Dep. of Health Sciences and Technology::02701 - Inst.f. Lebensmittelwiss.,Ernährung,Ges. / Institute of Food, Nutrition, and Health::03626 - Lacroix, Christophe / Lacroix, Christophe
ethz.date.deposited
2017-06-12T05:56:24Z
ethz.source
ECOL
ethz.source
ECIT
ethz.identifier.importid
imp59366b26f1c4725095
ethz.identifier.importid
imp593654651530f19052
ethz.ecolpid
eth:5705
ethz.ecitpid
pub:178275
ethz.eth
yes
en_US
ethz.availability
Closed access
en_US
ethz.rosetta.installDate
2017-07-14T22:49:50Z
ethz.rosetta.lastUpdated
2020-02-15T09:40:19Z
ethz.rosetta.versionExported
true
ethz.COinS
ctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.atitle=Development%20of%20functional%20lactobacilli-propionibacteria%20cocultures%20for%20biopreservation%20of%20Mexican%20fresch%20cheeses&rft.date=2011&rft.au=Saxer,%20Samuel&rft.genre=unknown&rft.btitle=Development%20of%20functional%20lactobacilli-propionibacteria%20cocultures%20for%20biopreservation%20of%20Mexican%20fresch%20cheeses
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