Bifidobacterium bifidum in probiotic Edam cheese: influence on cheese ripening

Published 2013 View Full Article

  1. Home
  2. Publications
  3. Publication Search
  4. Publication Details
Title
Bifidobacterium bifidum in probiotic Edam cheese: influence on cheese ripening
Authors
Keywords
Edam cheese, Bifidobacteria, Probiotic, Ripening, Soluble protein, Free fatty acids
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 51, Issue 12, Pages 3902-3909
Publisher
Springer Nature
Online
2013-02-09
DOI
10.1007/s13197-013-0945-7

Ask authors/readers for more resources

Protocol

Community support

Reagent

Community support

Reprint

Contact the author

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Add your recorded webinar

Do you already have a recorded webinar? Grow your audience and get more views by easily listing your recording on Peeref.

Upload Now
Webinars Posters Questions Hubs Funding Journals Articles Connect Collections Reviewers About Us FAQs Mobile App Privacy Policy Terms of Use
© Peeref 2019-2024. All rights reserved.