Isolation, Identification and Characterization of Lactic Acid Bacterias from Venezuelan Artisanal Andino Smoked Cheese. Their Use as Starter.

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dc.contributor.authorCarmen Alvarado Rivas
dc.contributor.authorZarack Chacón Rueda
dc.contributor.authorJulio Otoniel Rojas
dc.contributor.authorBalmore Guerrero Cárdenas
dc.contributor.authorGuillermo López Corcuera
dc.coverage.spatialBolivia
dc.date.accessioned2026-03-22T15:56:58Z
dc.date.available2026-03-22T15:56:58Z
dc.date.issued2007
dc.descriptionCitaciones: 2
dc.identifier.urihttps://andeanlibrary.org/handle/123456789/55358
dc.language.isoen
dc.sourceUniversidad de Los Andes
dc.subjectStarter
dc.subjectIsolation (microbiology)
dc.subjectFood science
dc.subjectBiology
dc.titleIsolation, Identification and Characterization of Lactic Acid Bacterias from Venezuelan Artisanal Andino Smoked Cheese. Their Use as Starter.
dc.typearticle

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