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

出版年份 2012 全文链接

标题

作者

关键词

出版物

Volume 69, Issue 6, Pages 370-379

出版商

FapUNIFESP (SciELO)

发表日期

2012-11-24

DOI

10.1590/s0103-90162012000600005

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