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Effect of Different Farming Practices on Lactic Acid Bacteria Content in Cow Milk
SIMPLE SUMMARY: Lactic acid bacteria (LAB) are the most important players to guarantee a correct cheesemaking process, and to define aroma profile and texture of the cheese. The natural prevalence of LAB in milk is variable, thus, the aim of the study was to identify the relationship between farm ma...
Uloženo v:
| Vydáno v: | Animals (Basel) |
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| Hlavní autoři: | , , , , |
| Médium: | Artigo |
| Jazyk: | Inglês |
| Vydáno: |
MDPI
2021
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| Témata: | |
| On-line přístup: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7922825/ https://ncbi.nlm.nih.gov/pubmed/33671446 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/ani11020522 |
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