Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage
Published 2016 View Full Article
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Title
Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage
Authors
Keywords
<em class=EmphasisTypeItalic >Bacillus coagulans</em> spores, Cheese safety, Probiotic cheese, Low sodium, Antimicrobial potential, Spoilage
Journal
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
Volume 53, Issue 2, Pages 996-1003
Publisher
Springer Nature
Online
2016-01-07
DOI
10.1007/s13197-015-2159-7
References
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