Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria

Published 2012 View Full Article

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Title
Technological, physicochemical and sensory characteristics of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria
Authors
Keywords
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Journal
SCIENTIA AGRICOLA
Volume 69, Issue 6, Pages 370-379
Publisher
FapUNIFESP (SciELO)
Online
2012-11-24
DOI
10.1590/s0103-90162012000600005
References
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