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Effect of increasing zearalenone levels on the coagulation properties of milk and the viability of yogurt bacteria
Oto, HanuÅ¡, Ludmila, KÅÞová, Jana, HajÅ¡lová, JaromÃr, Lojza, Marcela, KlimeÅ¡ová, Libor, Janů, Petr, Roubal, Jaroslav, Kopecký, Radoslava, JedelskáVolume:
36
Journal:
Czech Journal of Food Sciences
DOI:
10.17221/391/2017-cjfs
Date:
September, 2018
File:
PDF, 813 KB
2018