Author:
Badis A.,Guetarni D.,Moussa-Boudjemâa B.,Henni D.E.,Tornadijo M.E.,Kihal M.
Subject
Microbiology,Food Science
Reference41 articles.
1. Microbiological and biochemical characteristics of canestrato pugliese cheese made from raw milk, pasteurized milk or by heating the curd in hot whey;Albenzio;Int. J. Food Microbiol.,2001
2. Comparison of acidifying activity of Lactococcus lactis subsp. lactis strains isolated from goat's milk and valdeteja cheese;Alonso-Calleja;Lett. Appl. Microbiol.,2002
3. The growth and sugar utilization by Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus salivarius subsp. thermophilus isolated from maerket yogourt;Amoroso;Lait,1989
4. Anonymous, 2000a. Stastiques Agricoles, 1990–1999. -Série B, superficies et production. ONS (Office National des Statistiques), Algiers, Algeria.
5. Anonymous, 2000b. Note de conjoncture sur les performances zootechniques des élevages bovins laitiers en Algerie 1999–2000. Institut Technique des élevages (ITELV), Algiers, Algeria, 26pp.
Cited by
51 articles.
订阅此论文施引文献
订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献