Contribution of C. beijerinckii and C. sporogenes in...

International Journal of Food Microbiology 2007 Vol. 113; Iss. 2

Contribution of C. beijerinckii and C. sporogenes in association with C. tyrobutyricum to the butyric fermentation in Emmental type cheese

Anne-Gaëlle Le Bourhis, Joël Doré, Jean-Philippe Carlier, Jean-François Chamba, Michel-Robert Popoff, Jean-Luc Tholozan
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
113
Year:
2007
Language:
english
Pages:
10
DOI:
10.1016/j.ijfoodmicro.2006.06.027
File:
PDF, 1.88 MB
english, 2007
Conversion to is in progress
Conversion to is failed