Microbial characterization of Iranian traditional Lighvan cheese over manufacturing and ripening via culturing and PCR-DGGE analysis: identification and typing of dominant lactobacilli - Concepedia

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Microbial characterization of Iranian traditional Lighvan cheese over manufacturing and ripening via culturing and PCR-DGGE analysis: identification and typing of dominant lactobacilli

45

Citations

39

References

2009

Year

Tiva Kafili, Seied Hadi Razavi, Zahra Emam‐Djomeh, Mohammad Reza Naghavi, Pablo Álvarez‐Martín, Baltasar Mayo

European Food Research and Technology

Food FermentationFood AnalysisLactic Acid BacteriaPcr-dgge AnalysisFood MicrobiologyMicrobial CharacterizationMicrobiologyDominant LactobacilliFood TechnologyFood SafetyHealth Sciences

References

	Year	Citations

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