reference/27775941

http://rdf.ncbi.nlm.nih.gov/pubchem/reference/27775941

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contentType	Journal Article
endingPage	297
issn	1750-3841 0022-1147
issueIdentifier	2
pageRange	289-297
publicationName	Journal of Food Science
startingPage	289
hasFundingAgency	http://rdf.ncbi.nlm.nih.gov/pubchem/organization/MD5_ac72fecb2cfbfd8a00194c25ea3d45a1 http://rdf.ncbi.nlm.nih.gov/pubchem/organization/MD5_ac14e7d20c0a2e6fb2080e2aa76a4c33
bibliographicCitation	Hilbig J, Hildebrandt L, Herrmann K, Weiss J, Loeffler M. Influence of homopolysaccharide‐producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst). Journal of Food Science. 2020 Jan 22;85(2):289–97. doi: 10.1111/1750-3841.15010.
creator	http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_aa61851062ec15363d06b7fcebd31b47 http://rdf.ncbi.nlm.nih.gov/pubchem/author/ORCID_0000-0002-3133-4906 http://rdf.ncbi.nlm.nih.gov/pubchem/author/ORCID_0000-0003-1669-1507 http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_1ec5ec16a7e76a1dd4fe11049e9cd210 http://rdf.ncbi.nlm.nih.gov/pubchem/author/MD5_7792c5525b31123a169c7ef1614b6f97
date	2020-01-22^^<http://www.w3.org/2001/XMLSchema#date>
identifier	https://pubmed.ncbi.nlm.nih.gov/31968403 https://doi.org/10.1111/1750-3841.15010
isPartOf	https://portal.issn.org/resource/ISSN/1750-3841 http://rdf.ncbi.nlm.nih.gov/pubchem/journal/20961 https://portal.issn.org/resource/ISSN/0022-1147
language	English
source	https://www.crossref.org/ https://pubmed.ncbi.nlm.nih.gov/
title	Influence of homopolysaccharide‐producing lactic acid bacteria on the spreadability of raw fermented sausages (onion mettwurst)
discusses	http://id.nlm.nih.gov/mesh/M0008672 http://id.nlm.nih.gov/mesh/M0017249
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