{"title":"抗生素耐药性:食品微生物学","authors":"Akira Ayava","doi":"10.35248/1948-5948.21.13.478","DOIUrl":null,"url":null,"abstract":"Scientific study of microorganisms is known as Food Microbiology, its used in both in food and production of food. This incorporates microorganisms that defile food, just as those utilized in its creation; for instance to produce, cheddar Cheese, yogurt, and wine.","PeriodicalId":16453,"journal":{"name":"Journal of Microbial & Biochemical Technology","volume":"89 1","pages":"1-2"},"PeriodicalIF":0.0000,"publicationDate":"2021-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Antibiotic Resistance: Food Microbiology\",\"authors\":\"Akira Ayava\",\"doi\":\"10.35248/1948-5948.21.13.478\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Scientific study of microorganisms is known as Food Microbiology, its used in both in food and production of food. This incorporates microorganisms that defile food, just as those utilized in its creation; for instance to produce, cheddar Cheese, yogurt, and wine.\",\"PeriodicalId\":16453,\"journal\":{\"name\":\"Journal of Microbial & Biochemical Technology\",\"volume\":\"89 1\",\"pages\":\"1-2\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2021-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of Microbial & Biochemical Technology\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.35248/1948-5948.21.13.478\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of Microbial & Biochemical Technology","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.35248/1948-5948.21.13.478","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Scientific study of microorganisms is known as Food Microbiology, its used in both in food and production of food. This incorporates microorganisms that defile food, just as those utilized in its creation; for instance to produce, cheddar Cheese, yogurt, and wine.
京公网安备 11010802042870号
京ICP备2023020795号-1
分享
求助内容：
应助结果提醒方式：
扫码关注我们
