Effect of increasing zearalenone levels on the coagulation...

Effect of increasing zearalenone levels on the coagulation properties of milk and the viability of yogurt bacteria

Oto, Hanuš, Ludmila, Křížová, Jana, Hajšlová, Jaromír, Lojza, Marcela, Klimešová, Libor, Janů, Petr, Roubal, Jaroslav, Kopecký, Radoslava, Jedelská
How much do you like this book?
What’s the quality of the file?
Download the book for quality assessment
What’s the quality of the downloaded files?
Volume:
36
Journal:
Czech Journal of Food Sciences
DOI:
10.17221/391/2017-cjfs
Date:
September, 2018
File:
PDF, 813 KB
2018
Conversion to is in progress
Conversion to is failed