Art
J-GLOBAL ID：200902050163333448   Reference number：92A0359800

Microbiological study of white-brined cheese made from raw goat milk.

ヤギ原乳で製造した塩漬白チーズの微生物学的研究
Author (2)：
LITOPOULOU-TZANETAKI E

About LITOPOULOU-TZANETAKI E

(Univ. Thessaloniki, Thessaloniki, GRC)

About Univ. Thessaloniki, Thessaloniki, GRC

, 
TZANETAKIS N

About TZANETAKIS N

(Univ. Thessaloniki, Thessaloniki, GRC)

About Univ. Thessaloniki, Thessaloniki, GRC


Material：
Food Microbiology  (Food Microbiol)

About Food Microbiology


Volume： 9  Issue： 1  Page： 13-19  Publication year： Mar. 1992 
JST Material Number： A0012B  ISSN： 0740-0020  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)
Thesaurus term：
Thesaurus term/Semi thesaurus term
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goat milk

About goat milk

,...
Semi thesaurus term：
Thesaurus term/Semi thesaurus term
Keywords indexed to the article.
All keywords is available on JDreamIII(charged).
On J-GLOBAL, this item will be available after more than half a year after the record posted. In addtion, medical articles require to login to MyJ-GLOBAL.
Lactobacillus

About Lactobacillus

,...
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JST classification (2)：
JST classification
Category name(code) classified by JST.
Cheese 
(FJ12025C)

About Cheese

,  Microorganism ecology 
(EG03040J)

About Microorganism ecology

Terms in the title (7)：
Terms in the title
Keywords automatically extracted from the title.
ヤギ

About ヤギ

, 
原乳

About 原乳

, 
塩漬

About 塩漬

, 
白

About 白

, 
チーズ

About チーズ

, 
微生物学

About 微生物学

, 
研究

About 研究


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