Open AccessIsolation and Identification of Yeasts and Lactic Acid Bacteria from Local Traditional Fermented Camel Milk, Chal
Author(s) -
Baratali Zarei Yam
Publication year - 2015
Publication title -
journal of food processing and technology
Language(s) - English
Resource type - Journals
ISSN - 2157-7110
DOI - 10.4172/2157-7110.1000460
Subject(s) - isolation (microbiology) , lactic acid , bacteria , fermentation , identification (biology) , biology , microbiology and biotechnology , fermentation in food processing , food science , genetics , botany