Physiological properties of Lactobacillus paracasei, L.danicus and L.curvatus strains isolated from Estonian semi-hard cheese
author
statement of authorship
Signe Kask, Kaarel Adamberg, Andrzej Orlowski, Finn K.Vogensen, Peter L.Moller, Ylva Ardö, and Toomas Paalme
source
journal volume number month
36
year of publication
pages
9/10, p. 1037-1046
subject term
subject of location
ISSN
0963-9969
notes
Includes bibliogr
language
inglise
Kask, S., Adamberg, K., Orlowski, A., Vogensen, F.K., Moller, P.L., Ardö, Y., Paalme, T.* Physiological properties of Lactobacillus paracasei, L.danicus and L.curvatus strains isolated from Estonian semi-hard cheese // Food research international (2003) 36, 9/10, p. 1037-1046.