Selection of lactic acid bacteria and yeast for koumiss starter and its impact on quality of koumiss

Autor:	Zubaira Kozhakhmetova, Gulmira Kasenova
Rok vydání:	2013
Předmět:	business.industry media_common.quotation_subject General Medicine Biology biology.organism_classification Yeast Biotechnology Lactic acid chemistry.chemical_compound Starter chemistry Quality (business) business Selection (genetic algorithm) Bacteria media_common
Zdroj:	Applied Technologies and Innovations. 9:138-142
ISSN:	1804-4999 1804-1191
DOI:	10.15208/ati.2013.21
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::d884b49addb5c0e2b133797108a637c1 https://doi.org/10.15208/ati.2013.21 Zobrazit plný text záznamu