The biodiversity and evolution of lactic flora during ripening of the Iranian semisoftLighvancheese
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2011.00738.x/fullpdf
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3. Identification and first characterization of lactic acid bacteria isolated from the artisanal ovine cheese Pecorino del Poro;Caridi;International Journal of Dairy Technology,2003
4. Effect of the addition of Enterococcus faecalis in Cebreiro cheese manufacture;Centeno;International Journal of Food Microbiology,1999
5. Microbial flora of Roquefort cheese IV. Enterococci;Devoyod;Lait,1969
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