Genotypic and technological characterization ofLactococcus lactisisolates involved in processing of artisanal Manchego cheese
Author:
Publisher
Wiley
Subject
Applied Microbiology and Biotechnology,General Medicine,Biotechnology
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2672.2009.04334.x/fullpdf
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2. Polyphasic characterization of indigenous lactobacilli and lactococci from PDO Canestrato Pugliese cheese;Aquilanti;LWT,2007
3. Characterizing ripening in low-fat, semi-hard round-eyed cheese made with undefined mesophilic dl-starter;Ardö;Int Dairy J,1993
4. Identification of lactic acid bacteria isolated from Roncal and Idiazábal cheese;Arizcun;Lait,1997
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