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Effect of alkaline combined agents on the activity of bacterial starter (Lactococcus lactis and Lactobacillus casei L116-40) used for manufacturing white brined cheese from ewe's milk
Petrova, Nadezhda, Dimitrov, NickolayVolume:
26
Language:
english
Journal:
Food Research International
DOI:
10.1016/0963-9969(93)90075-T
Date:
January, 1993
File:
PDF, 483 KB
english, 1993