Biodiversity and origin of the microbial populations isolated from Masske, a traditional Iranian dairy product made from fermented Ewe's milk
Author:
Affiliation:
1. Department of food Science and Technology; Gorgan University of Agricultural Sciences and Natural Resources; Gorgan Iran
2. Department of food Science and Technology; Faculty of agriculture; Ferdowsi University of Mashhad; Mashhad Iran
Funder
Ferdowsi University of Mashhad
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Reference49 articles.
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3. Food fermentations: role of microorganisms in food production and preservation;Caplice;International Journal of Food Microbiology,1999
4. Characterisation of lactic acid bacteria isolated from fermented milk “laban”;Chammas;International Journal of Food Microbiology,2006
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