Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Djamel Eddine Senouci"'
Autor:
Yasmine Saidi, Beatriz del Rio, Djamel Eddine Senouci, Begoña Redruello, Beatriz Martinez, Victor Ladero, Mebrouk Kihal, Miguel A. Alvarez
Publikováno v:
Food Technology and Biotechnology, Vol 58, Iss 3, Pp 260-272 (2020)
Research background. Consumption of spontaneously fermented camel’s milk is common in Algeria, making it a feasible source of diverse lactic acid bacteria (LAB) with the potential to be used as adjunct cultures to improve quality and safety of ferm
Externí odkaz:
https://doaj.org/article/ca1216e715244f17b18f4c7bfed6bbf4
Autor:
Beatriz del Rio, Miguel A. Alvarez, Victor Ladero, Mebrouk Kihal, Yasmine Saidi, Begoña Redruello, Beatriz Martínez, Djamel Eddine Senouci
Publikováno v:
Food Technology and Biotechnology
Food Technology and Biotechnology, Vol 58, Iss 3, Pp 260-272 (2020)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Food Technology and Biotechnology, Vol 58, Iss 3, Pp 260-272 (2020)
Digital.CSIC. Repositorio Institucional del CSIC
instname
Research background. Consumption of spontaneously fermented camel’s milk is common in Algeria, making it a feasible source of diverse lactic acid bacteria (LAB) with the potential to be used as adjunct cultures to improve quality and safety of ferm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e0b20561411a5a29a81f0722518b2eb2
http://hdl.handle.net/10261/223122
http://hdl.handle.net/10261/223122
