Comparison of the classical methods and the API ATB 32C system in the identification of yeasts isolated from goat cheese

Food Research International

Volumn 30, Issue 9, 1997, Pages 653-658

  Tornadijo, M Eugenia ^a   Fresno, José M ^b   Sarmiento, Roberto Martín ^b   Carballo, Javier ^a  

^a UNIVERSITY OF VIGO   (Spain)

^b UNIVERSITY OF LEÓN   (Spain)

Author keywords

API ATB 32C system; Classical yeast identification; Goat cheese; Yeasts

Indexed keywords

CHEESE; FUNGUS IDENTIFICATION; FUNGUS ISOLATION;

EID: 0031389683     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0963-9969(98)00040-4     Document Type: Article

References (14)

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