Technological characterization of lactic acid bacteria from Tenerife cheese

  1. Pérez, G.
  2. Cardell, E.
  3. Zárate, V.
Journal:
International Journal of Food Science and Technology

ISSN: 0950-5423

Year of publication: 2003

Volume: 38

Issue: 5

Pages: 537-546

Type: Article

DOI: 10.1046/J.1365-2621.2003.00696.X GOOGLE SCHOLAR
Data source: Scopus