Variability in the content of Lactobacillus casei in different commercial lots of fermented milks

dc.creatorDel Bono, Yanina
dc.creatorPendino, Brunella
dc.creatorCéspedes, Mario
dc.creatorVinderola, Celso Gabriel
dc.date.accessioned2018-09-12T17:40:25Z
dc.date.accessioned2018-11-06T14:30:40Z
dc.date.available2018-09-12T17:40:25Z
dc.date.available2018-11-06T14:30:40Z
dc.date.created2018-09-12T17:40:25Z
dc.date.issued2015-01
dc.identifierDel 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
dc.identifier1365-2621
dc.identifierhttp://hdl.handle.net/11336/59341
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1887189
dc.description.abstractNo abstract was requested for this short communication.
dc.languageeng
dc.publisherWiley Blackwell Publishing, Inc
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/ijfs.12634
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectFermented milks
dc.subjectProbiotics
dc.subjectViability
dc.subjectVariability
dc.titleVariability in the content of Lactobacillus casei in different commercial lots of fermented milks
dc.typeArtículos de revistas
dc.typeArtículos de revistas
dc.typeArtículos de revistas


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