✦ LIBER ✦

Microbiological and Chemical Properties of Siahmazgi Cheese, an Iranian Artisanal Cheese: Isolation and Identification of Dominant Lactic Acid Bacteria

✍ Scribed by Partovi, Razieh; Gandomi, Hassan; Akhondzadeh Basti, Afshin; Noori, Negin; Nikbakht Borujeni, Gholamreza; Kargozari, Mina

No coin nor oath required. For personal study only.

📜 SIMILAR VOLUMES

Technological properties of bacteriocin-

✍ Ribeiro, S.C.; Coelho, M.C.; Todorov, S.D.; Franco, B.D.G.M.; Dapkevicius, M.L.E 📂 Article 📅 2013 🏛 John Wiley and Sons 🌐 English ⚖ 284 KB

Biochemical and microbiological characte

✍ Juncal Estepar; Marı́a del Mar Sánchez; Leocadio Alonso; Baltasar Mayo 📂 Article 📅 1999 🏛 Elsevier Science 🌐 English ⚖ 211 KB

Molecular identification and typing of l

✍ Koenraad Van Hoorde; Peter Vandamme; Geert Huys 📂 Article 📅 2008 🏛 Springer-Verlag 🌐 English ⚖ 329 KB

Identification of lactic acid bacteria i

✍ L. González; H. Sandoval; N. Sacristán; J.M. Castro; J.M. Fresno; M.E. Tornadijo 📂 Article 📅 2007 🏛 Elsevier Science 🌐 English ⚖ 320 KB

Characterization of dominant lactic acid

✍ J.M. Kongo; A.J. Ho; F.X. Malcata; M. Wiedmann 📂 Article 📅 2007 🏛 John Wiley and Sons 🌐 English ⚖ 128 KB

Antimicrobial activity of lactic acid ba

✍ Casla, D. ;Requena, T. ;Gómez, R. 📂 Article 📅 1996 🏛 Wiley (Blackwell Publishing) 🌐 English ⚖ 637 KB