Organic Acids Produced by Lactobacilli, Enterococci and Yeasts Isolated from Picante Cheese

AuthID
 P-001-5KP
4
Author(s)
Document Type
Article
Year published
1999
Published
in EUROPEAN FOOD RESEARCH AND TECHNOLOGY, ISSN: 1438-2377
Volume: 209, Issue: 6, Pages: 434-438 (5)
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Scopus®
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Publication Identifiers
Scopus: 2-s2.0-0003747575
Wos: WOS:000084745400010
Source Identifiers
ISSN: 1438-2377
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