Chemical, proteolysis and sensory attributes, and probiotic microorganisms viability of Iranian ultrafiltered-Feta cheese as a function of inulin concentration and storage temperature

标题
Chemical, proteolysis and sensory attributes, and probiotic microorganisms viability of Iranian ultrafiltered-Feta cheese as a function of inulin concentration and storage temperature
作者
关键词
-
出版物
Quality Assurance and Safety of Crops & Foods
Volume 7, Issue 2, Pages 217-224
出版商
Wageningen Academic Publishers
发表日期
2014-04-16
DOI
10.3920/qas2013.0326

向作者/读者发起求助以获取更多资源

Find Funding. Review Successful Grants.

Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.

Explore

Discover Peeref hubs

Discuss science. Find collaborators. Network.

Join a conversation