Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria

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Journal Paper

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Journal: JOURNAL OF DAIRY SCIENCE Year:2018 | Volume:101 | Issue:4 Page(s): 2887-2896

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Title

Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria

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Abstract

Cites

Dominant Lactic Acid Bacteria in Naturally Fermented Milks from Messinese Goat’ s Breed

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APA: Copy

. (2018). Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria. JOURNAL OF DAIRY SCIENCE, 101(4), 2887-2896. SID. https://sid.ir/paper/761433/en

Vancouver: Copy

. Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria. JOURNAL OF DAIRY SCIENCE[Internet]. 2018;101(4):2887-2896. Available from: https://sid.ir/paper/761433/en

IEEE: Copy

, “Technological characterization of Lactobacillus in semihard artisanal goat cheeses from different Mediterranean areas for potential use as nonstarter lactic acid bacteria,” JOURNAL OF DAIRY SCIENCE, vol. 101, no. 4, pp. 2887–2896, 2018, [Online]. Available: https://sid.ir/paper/761433/en

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