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Volumn 62, Issue 2, 2007, Pages 184-187

Characteristics of Manchego cheese made from pasteurized ewes' milk inoculated with a bacteriocin-producing adjunct culture

Author keywords

[No Author keywords available]

Indexed keywords

LACTOCOCCUS LACTIS; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 34247162127     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (4)

References (21)


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.