Viability ofBifidobacterium longumin cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation

✍ Scribed by Marie-Hélène Fortin; Claude P. Champagne; Daniel St-Gelais; Michel Britten; Patrick Fustier; Monique Lacroix

• Book ID: 107704627
• Publisher: Springer-Verlag
• Year: 2011
• Tongue: English
• Weight: 385 KB
• Volume: 91
• Category: Article
• ISSN: 1958-5586
• DOI: 10.1007/s13594-011-0034-5