Technologically important properties of lactic acid bacteria isolates from Beyaz cheese made from raw ewes' milk
- 23 November 2001
- journal article
- research article
- Published by Oxford University Press (OUP) in Journal of Applied Microbiology
- Vol. 91 (5) , 861-870
- https://doi.org/10.1046/j.1365-2672.2001.01448.x
Abstract
Aims: The aim of the study was to characterize isolates of lactic acid bacteria from Beyaz cheese and to study some of their technologically important properties. Methods and Results: Seventy‐seven...Keywords
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