The lactic acid microflora of natural whey starters used in Argentina for hard cheese production

International Dairy Journal

Volumn 6, Issue 8-9, 1996, Pages 869-879

  Reinheimer, J A ^a   Quiberoni, A ^a   Tailliez, P ^b   Binetti, A G ^a   Suarez V B ^a  

^a UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

^b CEMAGREF   (France)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS HELVETICUS;

EID: 0030207871     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/0958-6946(96)00014-3     Document Type: Article

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