SACCHAROMYCES UNISPORUS AS THE PRINCIPAL ALCOHOLIC FERMENTATION MICROORGANISM OF TRADITIONAL KOUMISS

Authors
MONTANARI G ZAMBONELLI C GRAZIA L KAMESHEVA GK SHIGAEVA MK
Citation
G. Montanari et al., SACCHAROMYCES UNISPORUS AS THE PRINCIPAL ALCOHOLIC FERMENTATION MICROORGANISM OF TRADITIONAL KOUMISS, Journal of Dairy Research, 63(2), 1996, pp. 327-331
Citations number
16
Categorie Soggetti
Food Science & Tenology","Agriculture Dairy & AnumalScience
Journal title
Journal of Dairy Research → ACNP
ISSN journal
00220299
Volume
63
Issue
2
Year of publication
1996
Pages
327 - 331
Database
ISI
SICI code
0022-0299(1996)63:2<327:SUATPA>2.0.ZU;2-P