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

Carmen Alvarado RivasZarack Chacón RuedaJulio Otoniel RojasBalmore Guerrero CárdenasGuillermo López Corcuera2026-03-222026-03-222007https://andeanlibrary.org/handle/123456789/55358Citaciones: 2enStarterIsolation (microbiology)Food scienceBiologyIsolation, Identification and Characterization of Lactic Acid Bacterias from Venezuelan Artisanal Andino Smoked Cheese. Their Use as Starter.article