Probiotic bacteria as adjunct starters: influence of the addition methodology on their survival in a semi-hard Argentinean cheese

✍ Scribed by C.V. Bergamini; E.R. Hynes; A. Quiberoni; V.B. Suárez; C.A. Zalazar

• Book ID: 116487948
• Publisher: Elsevier Science
• Year: 2005
• Tongue: English
• Weight: 149 KB
• Volume: 38
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/j.foodres.2004.11.013