Incorporation and survival of bifidobacterium lactis and lactobacillus acidophilus as the sole starter for cheese manafacture : microbiological, biochemical and technological considerations

Malcata, F. XavierGomes, Ana M. P.2013-06-172013-06-172050-12-311999http://hdl.handle.net/10400.14/11036engIncorporation and survival of bifidobacterium lactis and lactobacillus acidophilus as the sole starter for cheese manafacture : microbiological, biochemical and technological considerationsdoctoral thesis