Microbial characterization of Iranian traditional Lighvan cheese over manufacturing and ripening via culturing and PCR-DGGE analysis: identification and typing of dominant lactobacilli
Author： Kafili Tiva
Publisher： Springer Publishing Company
ISSN： 1438-2377
Source： European Food Research and Technology A, Vol.229, Iss.1, 2009-05, pp. : 83-92
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