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Variability in the content of L actobacillus casei in different commercial lots of fermented milks
Author(s) -
Del Bono Yanina,
Pendino Brunella,
Céspedes Mario,
Vinderola Gabriel
Publication year - 2015
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.12634
Subject(s) - humanities , political science , art