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1 Ergebnisse
1
Lactobacillus helveticus CNRZ 32: Attenuation and enzymatic..:
Brito C., Carmen
;
Bock S., Sandra
;
Schöbitz T., Renate
..
http://revistas.uach.cl/index.php/agrosur/article/view/3998/4957. , 2008
Link:
http://revistas.uach.cl/index.php/agrosur/article/view..
RT Journal T1
Lactobacillus helveticus CNRZ 32: Attenuation and enzymatic properties for use as a secondary culture to produce cheese ; Lactobacillus helveticus CNRZ 32: ATENUACIÓN Y PROPIEDADES ENZIMÁTICAS PARA USAR EN QUESOS COMO CULTIVO ADJUNTO
UL https://suche.suub.uni-bremen.de/peid=base-ftuaustralchile:oai:revistas.uach.cl:article_3998&Exemplar=1&LAN=DE A1 Brito C., Carmen A1 Bock S., Sandra A1 Schöbitz T., Renate A1 Horzella R., Mariela A1 Molina C., Luz Haydeé PB Facultad de Ciencias Agrarias. Universidad Austral de Chile YR 2008 K1 Lactobacillus helveticus CNRZ 32 K1 atenuación K1 propiedades enzimáticas K1 attenuation K1 enzymatic properties JF http://revistas.uach.cl/index.php/agrosur/article/view/3998/4957 LK http://revistas.uach.cl/index.php/agrosur/article/view/3998 DO http://revistas.uach.cl/index.php/agrosur/article/view/3998 SF ELIB - SuUB Bremen
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