Semi-continuous lactic fermentation of whey by Lactobacillus bulgaricus (1991)
Stein, Maria Angelica C. Fonseca; Kulay, Luiz Alexandre 
; Borzani, Walter
Source: World Journal of Microbiology and Biotechnology. Unidade: EP
Subjects: FERMENTAÇÃO, ÁCIDO LÁCTICO, LACTOBACILLUS
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ABNT
STEIN, Maria Angelica C. Fonseca e KULAY, Luiz Alexandre e BORZANI, Walter. Semi-continuous lactic fermentation of whey by Lactobacillus bulgaricus. World Journal of Microbiology and Biotechnology, v. 7, p. 470–474, 1991Tradução . . Disponível em: https://doi.org/10.1007/BF00303372. Acesso em: 15 nov. 2024.APA
Stein, M. A. C. F., Kulay, L. A., & Borzani, W. (1991). Semi-continuous lactic fermentation of whey by Lactobacillus bulgaricus. World Journal of Microbiology and Biotechnology, 7, 470–474. doi:10.1007/BF00303372NLM
Stein MACF, Kulay LA, Borzani W. Semi-continuous lactic fermentation of whey by Lactobacillus bulgaricus [Internet]. World Journal of Microbiology and Biotechnology. 1991 ; 7 470–474.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1007/BF00303372Vancouver
Stein MACF, Kulay LA, Borzani W. Semi-continuous lactic fermentation of whey by Lactobacillus bulgaricus [Internet]. World Journal of Microbiology and Biotechnology. 1991 ; 7 470–474.[citado 2024 nov. 15 ] Available from: https://doi.org/10.1007/BF00303372
