Quantity of selected probiotic cultures in semi-hard cheese with low-cooking curd during the maturation process
Lovayová, Viera, Dudriková, E., Rimárová, K., Siegfried, L.Volume:
52
Language:
english
Journal:
Journal of Food Science and Technology
DOI:
10.1007/s13197-014-1619-9
Date:
August, 2015
File:
PDF, 477 KB
english, 2015