A STUDY ON THE EFFECT OF LACTOBACILLUS BULGARICUS AND STREPTOCOCCUS THERMOPHILUS ON SURVIVAL OF YERSINIA ENTEROCOLITICA DURING MANUFACTURE AND STORAGE OF IRANIAN WHITE CHEESE

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HANIFIAN S.; KARIM G.

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Journal: VIRTUAL Year:621 | Volume:1 | Issue:1 Page(s): 485-492

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Title

A STUDY ON THE EFFECT OF LACTOBACILLUS BULGARICUS AND STREPTOCOCCUS THERMOPHILUS ON SURVIVAL OF YERSINIA ENTEROCOLITICA DURING MANUFACTURE AND STORAGE OF IRANIAN WHITE CHEESE

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HANIFIAN S. | KARIM G. | Issue Writer Certificate

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Abstract

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DISTRIBUTION OF STAPHYLOCOCCAL ENTEROTOXIN A GENE AMONG STAPHYLOCOCCUS AUREUS ISOLATES FROM TRADITIONAL WHITE-BRINED CHEESE

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APA: Copy

HANIFIAN, S., & KARIM, G.. (0). A STUDY ON THE EFFECT OF LACTOBACILLUS BULGARICUS AND STREPTOCOCCUS THERMOPHILUS ON SURVIVAL OF YERSINIA ENTEROCOLITICA DURING MANUFACTURE AND STORAGE OF IRANIAN WHITE CHEESE. VIRTUAL, 1(1), 485-492. SID. https://sid.ir/paper/634295/en

Vancouver: Copy

HANIFIAN S., KARIM G.. A STUDY ON THE EFFECT OF LACTOBACILLUS BULGARICUS AND STREPTOCOCCUS THERMOPHILUS ON SURVIVAL OF YERSINIA ENTEROCOLITICA DURING MANUFACTURE AND STORAGE OF IRANIAN WHITE CHEESE. VIRTUAL[Internet]. 0;1(1):485-492. Available from: https://sid.ir/paper/634295/en

IEEE: Copy

S. HANIFIAN, and G. KARIM, “A STUDY ON THE EFFECT OF LACTOBACILLUS BULGARICUS AND STREPTOCOCCUS THERMOPHILUS ON SURVIVAL OF YERSINIA ENTEROCOLITICA DURING MANUFACTURE AND STORAGE OF IRANIAN WHITE CHEESE,” VIRTUAL, vol. 1, no. 1, pp. 485–492, 0, [Online]. Available: https://sid.ir/paper/634295/en

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