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Development and quality of a Brazilian semi-hard goat cheese (coalho) with added probiotic lactic acid bacteria
Garcia, Estefânia Fernandes, de Oliveira, Maria Elieidy Gomes, Queiroga, Rita de Cássia Ramos Do Egypto, Machado, Tamires Alcântara Dourado, de Souza, Evandro LeiteVolume:
63
Language:
english
Journal:
International Journal of Food Sciences and Nutrition
DOI:
10.3109/09637486.2012.687367
Date:
December, 2012
File:
PDF, 149 KB
english, 2012