Experimental approaches for identification of indigenous lactococci isolated from traditional dairy products
Indigenous lactic acid bacteria contribute to the taste and flavour of traditional dairy products. Therefore, the traditional dairy products might be an interesting reservoir of indigenous lactococcal strains responsible for development of the specific flavour compounds. Consequently, characterized...
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| Автори: | , , , , , |
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| Формат: | Artigo |
| Мова: | Inglês |
| Опубліковано: |
Croatian Dairy Union
2011-03-01
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| Серія: | Mljekarstvo |
| Предмети: | |
| Онлайн доступ: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=97622 |
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