Microbial characterization and diversity of artisanal Ranchero cheese with emphasis in Lactococcus strains
Author:
Affiliation:
1. Universidad Autónoma de Chihuahua, México
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v39n1/0101-2061-cta-fst28217.pdf
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3. Recent advances in cheese microbiology;Beresford T. P.;International Dairy Journal,2001
4. Characterization of Oaxaca raw milk cheese microbiota with particular interest in Lactobacillus strains;Caro I.;Journal of Dairy Science,2013
5. Safety assessment of dairy microorganisms: the Lactococcus genus;Casalta E.;International Journal of Food Microbiology,2008
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