Comparison of the classical methods and the API ATB 32C system in the identification of yeasts isolated from goat cheese

  1. Tornadijo, M.E.
  2. Fresno, J.M.
  3. Sarmiento, R.M.
  4. Carballo, J.
Aldizkaria:
Food Research International

ISSN: 0963-9969

Argitalpen urtea: 1997

Alea: 30

Zenbakia: 9

Orrialdeak: 653-658

Mota: Artikulua

DOI: 10.1016/S0963-9969(98)00040-4 GOOGLE SCHOLAR
Datuen iturria: Scopus