Effect of Microencapsulation on Viability ofLactobacillus acidophilusLA-5 andBifidobacterium bifidumBB-12 During Kasar Cheese Ripening

标题
Effect of Microencapsulation on Viability ofLactobacillus acidophilusLA-5 andBifidobacterium bifidumBB-12 During Kasar Cheese Ripening
作者
关键词
-
出版物
INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Volume 61, Issue 3, Pages 237-244
出版商
Wiley
发表日期
2008-07-09
DOI
10.1111/j.1471-0307.2008.00408.x

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