Microbial characterisation and stability of a farmhouse natural fermented milk from Spain
Author:
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1471-0307.2010.00601.x/fullpdf
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4. An application of PCR-DGGE analysis to profile the yeast populations in raw milk;Cocolin;International Dairy Journal,2002
5. Dominant lactic acid bacteria and their technological properties isolated from the Himalayan ethnic fermented milk products;Dewan;Antonie van Leeuwenhoek,2007
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