Comparison of the classical methods and the API ATB 32C system in the identification of yeasts isolated from goat cheese

Author： Tornadijo M.E. Fresno J.M. Sarmiento R.M. Carballo J.

Publisher： Elsevier

ISSN： 0963-9969

Source： Food Research International, Vol.30, Iss.9, 1997-11, pp. : 653-658

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