Lactic Acid Bacteria as Starter-Cultures for Cheese Processing: Past, Present and Future Developments
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| Format: | Ebooks |
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IntechOpen,
2013-01-30.
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| Online Access: | Get Online |
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| LEADER | 00923 am a22001813u 4500 | ||
|---|---|---|---|
| 001 | intechopen_books_2796 | ||
| 042 | |a dc | ||
| 100 | 1 | 0 | |a J. Marcelino Kongo |e author |
| 245 | 0 | 0 | |a Lactic Acid Bacteria as Starter-Cultures for Cheese Processing: Past, Present and Future Developments |
| 260 | |b IntechOpen, |c 2013-01-30. | ||
| 500 | |a https://mts.intechopen.com/articles/show/title/lactic-acid-bacteria-as-starter-cultures-for-cheese-processing-past-present-and-future-developments | ||
| 540 | |a https://creativecommons.org/licenses/by/3.0/ | ||
| 546 | |a en | ||
| 690 | |a Lactic Acid Bacteria - R & D for Food, Health and Livestock Purposes | ||
| 655 | 7 | |a Chapter, Part Of Book |2 local | |
| 786 | 0 | |n https://www.intechopen.com/books/2796 | |
| 787 | 0 | |n ISBN:978-953-51-0955-6 | |
| 856 | \ | \ | |u https://mts.intechopen.com/articles/show/title/lactic-acid-bacteria-as-starter-cultures-for-cheese-processing-past-present-and-future-developments |z Get Online |