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Phenotypic and genotypic characterization of lactic acid bacteria isolated from Azerbaijani traditional dairy products
(African Journal of Biotechnology, 2009)
Studied lactic acid bacteria (LAB) were isolated from two types of final ready-to-eat artisanal dairy products (cheeses-Agdas, Sheki and yogurts-Karabakh, Ganja and Baku) manufactured in Azerbaijan. The Agdas cheese belongs ...