Potential of Lactic Acid Bacteria from Pico Cheese for Starter Culture Development

AuthID
 P-00Q-5PM
7
Author(s)
Câmara, SC
·
Dapkevicius, A
·
Riquelme, C
·
Document Type
Article in Press
Year published
2019
Published
in Food Science and Technology International, ISSN: 1082-0132
Volume: 25, Issue: 4, Pages: 303-317
Indexing
Scopus®
Crossref®31
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-85060644501
Source Identifiers
ISSN: 1082-0132
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