Growth Kinetics of Autochthonous Lactic Acid Bacteria Isolated from Double Cream Cheese as Potential Starter Culture.

Autor:	Durango Zuleta, Mónica María, Grisales Rojas, Luisa Fernanda, Sepúlveda Valencia, José Uriel, Valdés Duque, Beatriz Elena, Moreno-Herrera, Claudia X.
Předmět:	FERMENTED milk LACTIC acid bacteria FOOD industry ENTEROCOCCUS faecium CULTURED milk FERMENTED foods LACTIC acid
Zdroj:	Revista Tecno Lógicas; 2023, Vol. 26 Issue 57, p1-15, 15p
Databáze:	Supplemental Index
Externí odkaz:	Zobrazit plný text záznamu