Mean counts (logCFU/g) of microorganisms in the Camembert-type cheese during ripening using freeze-dried Tibetan kefir coculture as starter.
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https://figshare.com/articles/dataset/_Mean_counts_logCFU_g_of_microorganisms_in_the_Camembert_type_cheese_during_ripening_using_freeze_dried_Tibetan_kefir_coculture_as_starter_/1225012
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aValues reported are the means ± standard deviations.
5TMAB, total mesophilic aerobic bacteria; LB, Lactobacillus; LC, Lactococcus; AC, Acetobacter; YM, Yeasts.
Mean counts (logCFU/g) of microorganisms in the Camembert-type cheese during ripening using freeze-dried Tibetan kefir coculture as starter.
创建时间：
2014-10-31
