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Publications by Charles Bristone
Microbial Ecology and Effectiveness of Different Starter Cultures in Yoghurts Produced From Whole Cow Milk and Soybeans
African Journal of Food Science and Technology
Related publications
Acidification Process and Properties of Soft Cheese Made From Cow Milk Using Different Starter Cultures
African Journal of Food Science and Technology
The Effects of Kefir Grain and Starter Culture on Kefir Produced From Cow and Buffalo Milk During Storage Periods
Food Science and Technology
Biotechnology
Food Science
Inhibitory Activity in Starter Cultures Being Used for Fermented Milk and Antimicrobial Substance Produced by Lactobacillus Delbrueckii Subsp. Lactis 5001
Nihon Chikusan Gakkaiho
Characterization and Antioxidant Activity of Fermented Milk Produced With a Starter Combination
Pakistan Journal of Nutrition
Nutrition
Dietetics
Public Health
Food Science
Environmental
Occupational Health
Microbial Ecology of the Soppressata of Vallo Di Diano, a Traditional Dry Fermented Sausage From Southern Italy, and in Vitro and in Situ Selection of Autochthonous Starter Cultures
Applied and Environmental Microbiology
Applied Microbiology
Biotechnology
Ecology
Food Science
Comparative Analysis of the Microbial Communities in Raw Milk Produced in Different Regions of Korea
Asian-Australasian Journal of Animal Sciences
Animal Science
Zoology
Food Science
Evaluation of Different Selective Media for Enumeration of Probiotic Micro-Organisms in Combination With Yogurt Starter Cultures in Fermented Milk
African Journal of Microbiology Research
Evaluation of Different Selective Media for Enumeration of Probiotic Micro-Organisms in Combination With Yogurt Starter Cultures in Fermented Milk
African Journal of Microbiology Research
Autolytic and Proteolytic Properties of Strains Of<i> Lactococcus Lactis</I> Isolated From Different Vegetables, Raw-Milk Cheeses and Commercial Starter Cultures
Food and Nutrition Sciences
