Showing 1 - 5 results of 5 for search 'MANUFACTURING LAB', query time: 0.30s Refine Results
  1. 1
    Dominant lactic acid bacteria in artisanal Pirot cheeses of different ripening period
    “... were taken from a country household in the region of mountain Stara Planina and manufactured without...”
    Get full text
    Article
  2. 2
    Characterization of lactic acid bacteria isolated from artisanal Zlatar cheeses produced at two different geographical location
    “...Eighty-one strains of lactic acid bacteria (LAB) were isolated from white semi-hard homemade cheese...”
    Get full text
    Article
  3. 3
    Analysis of the lactic acid bacteria microflora in traditional Caucasus cow's milk cheeses
    “...A total of 157 lactic acid bacteria (LAB) were isolated from three hand-made cheeses taken from...”
    Get full text
    Article
  4. 4
    Identification and characterization of lactic acid bacteria isolated from artisanal white brined Golija cows’ milk cheeses
    “...The aim of this study was to identify and characterize the lactic acid bacteria (LAB...”
    Get full text
    Article
  5. 5
    Characterization of lactic acid bacteria isolated from Bosnian artisanal dry fermented sausage (sudžuk) during fermentation
    “... in central Bosnia and Herzegovina. This kind of sausage was manufactured only from beef and spices in a...”
    Get full text
    Article
Search Tools: Get RSS Feed — Email this Search