Bio-preservation of white brined cheese (Feta) by using...

Lebensmittel-Wissenschaft und-Technologie / Food Science and Technology 2020 / 01 Vol. 117

Bio-preservation of white brined cheese (Feta) by using probiotic bacteria immobilized in bacterial cellulose: Optimization by response surface method and characterization

Motalebi Moghanjougi, Zahra, Rezazadeh Bari, Mahmoud, Alizadeh Khaledabad, Mohammad, Almasi, Hadi, Amiri, Saber
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Volume:
117
Language:
english
Journal:
LWT
DOI:
10.1016/j.lwt.2019.108603
Date:
January, 2020
File:
PDF, 2.27 MB
english, 2020
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