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.
Revue:
Food Research International

ISSN: 0963-9969

Année de publication: 1997

Volumen: 30

Número: 9

Pages: 653-658

Type: Article

DOI: 10.1016/S0963-9969(98)00040-4 GOOGLE SCHOLAR
La source de données: Scopus