Isolation of lactic acid bacteria from Lighvan cheese, a semihard cheese made from raw sheep milk in Iran

• 作者SAHAR NAVIDGHASEMIZAD; JAVAD HESARI; PER SARIS; MOHAMMAD REZA NAHAEI
• 卷第62卷
• 期第2期
• 印刷ISSN1364-727X
• 电子ISSN1471-0307
• 文件大小226.84KB
• 发表时间2009
• DOI10.1111/j.1471-0307.2009.00462.x
• 页码260-264