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pro vyhledávání: '"Taboada, Natalia Verónica"'
Autor:
Taboada, Natalia Verónica
In cheesemaking, to increase the intensity of the flavour of cheese, it is becoming increasingly common to inoculate pasteurized milk with selected lactic acid bacteria (LAB) isolated from good quality raw milk. These selected LAB constitute starter
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______3498::f932383af4b78cf973461e8134b61a04
Autor:
Taboada, Natalia Verónica, Lopez Alzogaray, Maria Soledad, Abeijon Mukdsi, Maria Claudia, Medina, Roxana Beatriz
Publikováno v:
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
Twenty-two lactic acid bacteria (LAB) strains isolated from Argentinean goat dairy products were evaluated for its biochemical properties and esterase activities relevant to flavor development. Streptococcus thermophiles (UNSE314), Lactobacillus (L.)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::d8452a159d38a2baa72624377885f739
http://davidpublisher.com/index.php/Home/Article/index?id=1245.html
http://davidpublisher.com/index.php/Home/Article/index?id=1245.html