Relationships between chemical and microbiological composition of commercial plain yogurts

Italian Journal of Food Science

Volumn 16, Issue 2, 2004, Pages 221-233

  Corich, V ^a   Mattiazzi, A ^a   Soldati, E ^a   Carraro, A ^a   Giacomini, A ^a  

^a UNIVERSITY OF PADOVA   (Italy)

Author keywords

Chemical characteristics; Lactic acid bacteria; Lactobacillus delbrueckii subsp. bulgaricus; RAPD analysis; Streptococcus thermophilus

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 4444235076     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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