Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles

标题
Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles
作者
关键词
-
出版物
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 42, Issue 7, Pages 1260-1268
出版商
Elsevier BV
发表日期
2009-02-01
DOI
10.1016/j.lwt.2009.01.011

向作者/读者发起求助以获取更多资源

Find the ideal target journal for your manuscript

Explore over 38,000 international journals covering a vast array of academic fields.

Search

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