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Volumn 62, Issue 3, 2007, Pages 292-295

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

Author keywords

[No Author keywords available]

Indexed keywords

LACTOCOCCUS LACTIS; LACTOCOCCUS LACTIS SUBSP. LACTIS; STREPTOCOCCUS THERMOPHILUS;

EID: 34547158768     PISSN: 00263788     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (4)

References (19)
  • 6
    • 1242277381 scopus 로고    scopus 로고
    • SALLAMI, L., KHEADR, E. E., FLISS, I., VUILLEMARD, J. C.: J. Food Sci. 69 FCT 24-32 (2004)
    • SALLAMI, L., KHEADR, E. E., FLISS, I., VUILLEMARD, J. C.: J. Food Sci. 69 FCT 24-32 (2004)


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.