Adaptation of Lactobacillus sakei to meat: a new regulatory mechanism of ribose utilization?
type: Dataset
description: International audience
issued: 2026-05-08T13:53:36.984589
language: en
modified: 2026-05-08T13:53:36.984594
contact point: Organization
  fn: CCSD
keyword: fermentation
keyword: glucose
keyword: infoeu-reposemanticsarticle
keyword: journal-articles
keyword: pts
keyword: sdvaenlife-sciences-q-biofood-and-nutrition
keyword: sdvidalife-sciences-q-biofood-engineering
keyword: sugarbr---brsucre
keyword: viande
landing page: Le Lait

Adaptation of Lactobacillus sakei to meat: a new regulatory mechanism of ribose utilization?
type: Distribution
format: HTML
issued: 2026-05-08T13:53:36.986636
modified: 2026-05-08T13:53:36.967660
access URL: https://hal.science/hal-00895466

test_moissonnage_selune
type: Agent