Technological characterization of Lactobacillus isolates from traditional Manchego cheese for potential use as adjunct starter cultures

✍ Scribed by P. Nieto-Arribas; J.M. Poveda; S. Seseña; Ll. Palop; L. Cabezas

• Book ID: 116485892
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 439 KB
• Volume: 20
• Category: Article
• ISSN: 0956-7135
• DOI: 10.1016/j.foodcont.2009.03.001