Screening for bacteriocin-producing lactic acid bacteria from kurut, a traditional naturally-fermented yak milk from Qinghai–Tibet plateau

✍ Scribed by Fan Luo; Su Feng; Qun Sun; Wenliang Xiang; Jian Zhao; Jie Zhang; Zhirong Yang

• Book ID: 116486148
• Publisher: Elsevier Science
• Year: 2011
• Tongue: English
• Weight: 138 KB
• Volume: 22
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2010.05.006