Characterization of the microflora of industrial Mexican cheeses produced without added chemical preservatives
- Autor
- SAXER, Samuel1 ; MIESCHER SCHWENNINGER, Susanne1 ; LACROIX, Christophe1
[1] Laboratory of Food Biotechnology, Institute of Food, Nutrition and Health, ETH Zurich, Schmelzbergstrasse 7, 8092 Zürich, Switzerland - Fuente
Lebensmittel - Wissenschaft + Technologie. = Food science + technologyScience + technologie alimentaire. 2013, Vol 53, Num 1, pp 314-320, 7 p ; ref : 3/4 p
- CODEN
- LBWTAP
- ISSN
- 0023-6438
- Campo Científico
- Food science technology
- Editor
- Elsevier, Kidlington
- País de la publicación
- United Kingdom
- Tipo de documento
- Article
- Idioma
- English
- Palabra clave de autor
- Cottage cheese Enterobacteriaceae Oaxaca Panela Spoilage
- Palabra clave (fr)
- Caractérisation Conservateur Enterobacteriaceae Fromage blanc Microflore Additif alimentaire Bactérie
- Palabra clave (in)
- Characterization Preservative Enterobacteriaceae Cottage cheese Microflora Food additive Bacteria
- Palabra clave (es)
- Caracterización Conservador Enterobacteriaceae Requesón Microflora Aditivo alimentario Bacteria
- Clasificación
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35A General aspects / 002A35A08 Food additives
- Disciplina
- Agrifood industries
- Procedencia
- Inist-CNRS
- Base de datos
- PASCAL
- Identificador INIST
- 27292187
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.1016/j.lwt.2013.01.016 
https://dx.doi.org/10.1016/j.lwt.2013.01.016
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