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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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
