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Article: Reply [2]

TitleReply [2]
Authors
KeywordsBacterial Growth
Bacterium Culture
Cheese
Fermentation Technique
Lactic Acid Bacterium
Lactobacillus
Letter
Milk
Nonhuman
Strain Difference
Issue Date2006
PublisherBlackwell Publishing Ltd. The Journal's web site is located at http://www.blackwellpublishing.com/journals/JAM
Citation
Journal Of Applied Microbiology, 2006, v. 100 n. 6, p. 1389-1390 How to Cite?
Persistent Identifierhttp://hdl.handle.net/10722/144434
ISSN
2015 Impact Factor: 2.156
2015 SCImago Journal Rankings: 0.921
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorShah, NPen_HK
dc.contributor.authorLiong, MTen_HK
dc.date.accessioned2012-01-20T09:02:03Z-
dc.date.available2012-01-20T09:02:03Z-
dc.date.issued2006en_HK
dc.identifier.citationJournal Of Applied Microbiology, 2006, v. 100 n. 6, p. 1389-1390en_HK
dc.identifier.issn1364-5072en_HK
dc.identifier.urihttp://hdl.handle.net/10722/144434-
dc.languageengen_US
dc.publisherBlackwell Publishing Ltd. The Journal's web site is located at http://www.blackwellpublishing.com/journals/JAMen_HK
dc.relation.ispartofJournal of Applied Microbiologyen_HK
dc.subjectBacterial Growthen_US
dc.subjectBacterium Cultureen_US
dc.subjectCheeseen_US
dc.subjectFermentation Techniqueen_US
dc.subjectLactic Acid Bacteriumen_US
dc.subjectLactobacillusen_US
dc.subjectLetteren_US
dc.subjectMilken_US
dc.subjectNonhumanen_US
dc.subjectStrain Differenceen_US
dc.titleReply [2]en_HK
dc.typeArticleen_HK
dc.identifier.emailShah, NP: npshah@hku.hken_HK
dc.identifier.authorityShah, NP=rp01571en_HK
dc.description.naturelink_to_subscribed_fulltexten_US
dc.identifier.doi10.1111/j.1365-2672.2006.02985.xen_HK
dc.identifier.scopuseid_2-s2.0-33646575895en_HK
dc.identifier.volume100en_HK
dc.identifier.issue6en_HK
dc.identifier.spage1389en_HK
dc.identifier.epage1390en_HK
dc.identifier.eissn1365-2672-
dc.identifier.isiWOS:000237516800025-
dc.publisher.placeUnited Kingdomen_HK
dc.identifier.scopusauthoridShah, NP=7401823907en_HK
dc.identifier.scopusauthoridLiong, MT=22035883200en_HK

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