1. Comparative Study of the Antimicrobial Activity and Phytochemical Properties of Allium sativum (Garlic) and Zingiber officinale (Ginger) Extracts on Some Clinical Isolates

پدیدآورنده :

کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)

موضوع : Accounting,Bioengineering,Food science,Health sciences,Microbiology

2. Comparative Study of the Antimicrobial Activity and Phytochemical Properties of Allium sativum (Garlic) and Zingiber officinale (Ginger) Extracts on Some Clinical Isolates

پدیدآورنده :

کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)

موضوع : Accounting,Bioengineering,Food science,Health sciences,Microbiology

3. Metabolic Network-Based Analysis of Cheese Starter Cultures as a Microbial Community

پدیدآورنده :

کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)

موضوع : Bioengineering,Food science,Microbiology

4. Metabolic Network-Based Analysis of Cheese Starter Cultures as a Microbial Community

پدیدآورنده :

کتابخانه: Center and Library of Islamic Studies in European Languages (Qom)

موضوع : Bioengineering,Food science,Microbiology