Identification, biochemical and technological properties of Enterococcus species isolated from raw milk and traditional dairy products
The purpose of research was isolation and identification of Enterococcus species from raw milk and traditional dairy products and their biochemical properties were examined. Some biochemical and technological properties of the strains were determined.
| Рубрика | Производство и технологии |
| Предмет | Dairy technology |
| Вид | статья |
| Язык | английский |
| Прислал(а) | Oktay Yerlikaya |
| Дата добавления | 28.05.2022 |
| Размер файла | 25,9 K |
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