Physiological properties of Lactobacillus paracasei, L.danicus and L.curvatus strains isolated from Estonian semi-hard cheese
author
Kask, Signe
Adamberg, Kaarel
Orlowski, Andrzej
Vogensen, Finn K.
Moller, Peter L.
Ardö, Ylva
Paalme, Toomas
statement of authorship
Signe Kask, Kaarel Adamberg, Andrzej Orlowski, Finn K.Vogensen, Peter L.Moller, Ylva Ardö, and Toomas Paalme
source
Food research international
journal volume number month
36
year of publication
2003
pages
9/10, p. 1037-1046
url
https://www.sciencedirect.com/science/article/pii/S0963996903001273
subject term
juust
juustutööstus
Lactobacillus
füsioloogia
subject of location
Eesti (riik)
ISSN
0963-9969
notes
Includes bibliogr
language
inglise