Characterization of lactic acid bacterial communities associated with a traditional Colombian cheese: Double cream cheese-Reference-Cited by-同舟云学术

Characterization of lactic acid bacterial communities associated with a traditional Colombian cheese: Double cream cheese

Published:2017-09 Issue: Volume:82 Page:39-48
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Londoño-Zapata Andrés Felipe,Durango-Zuleta Mónica María,Sepúlveda-Valencia José Uriel,Moreno Herrera Claudia Ximena^ORCID

Funder

Universidad Nacional de Colombia

Institución Universitaria Colegio Mayor de Antioquia

Publisher

Elsevier BV

Subject

Food Science

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5. Lactic acid bacteria occurring during manufacture and ripening of Provolone del Monaco cheese: Detection by different analytical approaches;Aponte;International Dairy Journal,2008

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