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

Published 2008 View Full Article

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Journal

LWT-FOOD SCIENCE AND TECHNOLOGY

Volume 42, Issue 2, Pages 633-640

Publisher

Elsevier BV

Online

2008-08-08

DOI

10.1016/j.lwt.2008.07.015

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LWT-FOOD SCIENCE AND TECHNOLOGY

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