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Probiotic white cheese production using coculture with Lactobacillus species isolated from traditional cheeses
AIM: The aim of the present study was to investigate the viability of lactic acid bacteria isolated from traditional cheeses and cocultured in Iranian white cheese during ripening. MATERIALS AND METHODS: A total of 24 samples were isolated from 8 types of traditional cheeses in West Azerbaijan, Iran...
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| Publicado no: | Vet World |
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| Main Authors: | , , , |
| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Veterinary World
2018
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| Assuntos: | |
| Acesso em linha: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5993754/ https://ncbi.nlm.nih.gov/pubmed/29915515 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.14202/vetworld.2018.726-730 |
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