Tuncturk, Yusuf; Tarakci, Zekai; Durmaz, Hisamettin
(M H SCHAPER GMBH CO KG-ALFELD, 2008)
The influence of four commercially available different starter cultures, namely cheese culture CC (Lactoccocus (Lc.) lactis ssp. lactis and Lc. lactis ssp. cremoris), yoghurt culture YC (Streptococcus (St.) thermophilus ...