Artículos de revistas
Variability in the content of Lactobacillus casei in different commercial lots of fermented milks
Fecha
2015-01Registro en:
Del Bono, Yanina; Pendino, Brunella; Céspedes, Mario; Vinderola, Celso Gabriel; Variability in the content of Lactobacillus casei in different commercial lots of fermented milks; Wiley Blackwell Publishing, Inc; International Journal of Food Science and Technology; 50; 1-2015; 263-267
1365-2621
CONICET Digital
CONICET
Autor
Del Bono, Yanina
Pendino, Brunella
Céspedes, Mario
Vinderola, Celso Gabriel
Resumen
No abstract was requested for this short communication.