„Extension of shelf life of curd – an indian fermented milk by using a new isolate of Brevibacillus brevis strain as starter culture“ (2012) Innovative Romanian Food Biotechnology, (10), S. 48–55. Verfügbar unter: https://ojs.ugal.ro/index.php/IFRB/article/view/3385 (Zugegriffen: 2 November 2026).