Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Guadalupe DeGyves–Córdova"'
Autor:
Robinson Vázquez-Velázquez, Miguel Salvador-Figueroa, Lourdes Adriano-Anaya, Guadalupe DeGyves–Córdova, Alfredo Vázquez-Ovando
Publikováno v:
CyTA - Journal of Food, Vol 16, Iss 1, Pp 460-468 (2018)
Unpasteurized artisanal cheeses are a source of pathogens for humans. We isolated lactic acid bacteria (LAB) from raw milk and from cheeses made with raw milk, and formulate starter cultures for producing an artisanal Mexican cheese known as ‘Queso
Externí odkaz:
https://doaj.org/article/3e2282ee95ca49e8b82eb0e57374c7d3
Autor:
Miguel Salvador-Figueroa, Lourdes Adriano-Anaya, Robinson Vázquez-Velázquez, Guadalupe DeGyves–Córdova, Alfredo Vázquez-Ovando
Publikováno v:
CyTA-Journal of Food, Vol 16, Iss 1, Pp 460-468 (2018)
Unpasteurized artisanal cheeses are a source of pathogens for humans. We isolated lactic acid bacteria (LAB) from raw milk and from cheeses made with raw milk, and formulate starter cultures for producing an artisanal Mexican cheese known as ‘Queso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f7ea7716b341714d16e1242ade561afd
https://doi.org/10.1080/19476337.2017.1420694
https://doi.org/10.1080/19476337.2017.1420694
Autor:
Vázquez-Velázquez, Robinson1,2, Salvador-Figueroa, Miguel1, Adriano-Anaya, Lourdes1, DeGyves-Córdova, Guadalupe1, Vázquez-Ovando, Alfredo1 jose.vazquez@unach.mx
Publikováno v:
CyTA: Journal of Food. Dec2018, Vol. 16 Issue 1, p460-468. 9p.