The effect of oxidation-reduction potential on the...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2019 / 07 Vol. 109

The effect of oxidation-reduction potential on the characteristics of UF white cheese produced using single strains of Lactococcus lactis

Bulat, Tugba, Topcu, Ali
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Volume:
109
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2019.04.025
Date:
July, 2019
File:
PDF, 1.90 MB
english, 2019
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