Yeasts from autochthonal cheese starters: technological and functional properties
Author:
Affiliation:
1. Instituto de Lactología Industrial (INLAIN, UNL - CONICET); Santa Fe Argentina
2. Cátedra de Microbiología, Dpto. Ingeniería en Alimentos (FIQ - UNL); Santa Fe Argentina
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/jam.12228/fullpdf
Reference61 articles.
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3. Recent advances in cheese microbiology;Beresford;Int Dairy J,2001
4. Study of yeast flora of roquefort cheese;Besançon;Int J Food Microbiol,1992
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