Selective enumeration of Lactobacillus casei in yoghurt-type fermented milks based on a 15° C incubation temperature

Biotechnology Techniques

Volumn 11, Issue 8, 1997, Pages 567-569

  Champagne, Claude P ^a   Roy, Denis ^a   Lafond, Alain ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0030747967     PISSN: 0951208X     EISSN: None     Source Type: Journal    
DOI: 10.1023/A:1018490822649     Document Type: Article

References (16)

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