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Publikováno v:
Journal of Applied Bacteriology. 72:370-376
H. ROHM, F. ELISKASES-LECHNER AND M. BRAUER. 1992. The biochemical properties of 1013 yeasts isolated from various milk products (yoghurt, kefir and cheese environment) were compared. The differences in percentage positive reactions described as vari
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::37142f574f986fbbb7f67df32cb98e82
https://doi.org/10.1111/j.1365-2672.1992.tb01848.x
https://doi.org/10.1111/j.1365-2672.1992.tb01848.x
