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Yeast diversity in artisanal cheeses: biotechnological applications

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Padilla López, B. (2014). Yeast diversity in artisanal cheeses: biotechnological applications [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/36065

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Title: Yeast diversity in artisanal cheeses: biotechnological applications
Author: Padilla López, Beatriz
Director(s): Belloch Trinidad, Mª Carmen Manzanares Mir, Paloma
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Read date / Event date:
2014-02-14
Issued date:
Abstract:
The impact of yeasts on food production, quality and safety is closely linked with their ecology and biological activities. Recently, as a consequence of the relationship between diet and health, yeasts are becoming ...[+]
Subjects: Cheese , Yeast , Debaryomyces hansenii , Kluyveromyces lactis , Kluyveromyces marxianus , Prebiotic oligosaccharides , Aroma.
Copyrigths: Reserva de todos los derechos
DOI: 10.4995/Thesis/10251/36065
Publisher:
Universitat Politècnica de València
Type: Tesis doctoral

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