Počet záznamov: 1  

Microbial diversity and dynamics during the production of May bryndza cheese

  1. NázovMicrobial diversity and dynamics during the production of May bryndza cheese
    Autor Pangallo Domenico SAVMOBIO - Ústav molekulárnej biológie SAV    ORCID
    Spoluautori Šaková Nikoleta SAVMOBIO - Ústav molekulárnej biológie SAV

    		Koreňová J.

    		Puškárová Andrea SAVMOBIO - Ústav molekulárnej biológie SAV    ORCID

    		Kraková Lucia SAVMOBIO - Ústav molekulárnej biológie SAV    ORCID

    		Valik L.

    		Kuchta T.

    Zdroj.dok. International journal of food microbiology. Vol. 170, (2014), p. 38–43
    Jazyk dok.eng - angličtina
    Druh dok.rozpis článkov z periodík (rbx)
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    KategóriaADCA - Vedecké práce v zahraničných karentovaných časopisoch impaktovaných
    Kategória (od 2022)V3 - Vedecký výstup publikačnej činnosti z časopisu
    Typ výstupučlánok
    Rok vykazovania2014
    Registrované vWOS
    Registrované vSCOPUS
    Registrované vCCC
    DOI 10.1016/j.ijfoodmicro.2013.10.015
    článok

    článok

    rokCCIFIF Q (best)JCR Av Jour IF PercSJRSJR Q (best)CiteScore
    A
    rok vydaniarok metrikyIFIF Q (best)SJRSJR Q (best)
    201420133.155Q11.602Q1
Počet záznamov: 1  

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