Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage

✍ Scribed by Cínthia H.B. Souza; Susana M.I. Saad

• Book ID: 116726357
• Publisher: Elsevier Science
• Year: 2009
• Tongue: English
• Weight: 233 KB
• Volume: 42
• Category: Article
• ISSN: 1096-1127
• DOI: 10.1016/j.lwt.2008.07.015