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Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses
Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses
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Multiple interactions between Streptococcus thermophilus, Lactobacillus helveticus and Lactobacillus delbrueckii strongly affect their growth kinetics during the making of hard cooked cheeses

Charlet, Muriel ; Duboz, Gabriel ; Faurie, Francis ; Le Quéré, Jean-Luc ; Berthier, Françoise

International journal of food microbiology, 2009-04, Vol.131 (1), p.10-19 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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