Preparation and properties of probiotic cheese high in...

International Journal of Dairy Technology 2011 Vol. 64; Iss. 1

Preparation and properties of probiotic cheese high in conjugated linoleic acid content

M H ABD EL-SALAM, A R HIPPEN, FAIZA M ASSEM, KAWTHER EL-SHAFEI, N F TAWFIK, M EL-AASSAR
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Volume:
64
Year:
2011
Language:
english
Pages:
11
DOI:
10.1111/j.1471-0307.2010.00642.x
File:
PDF, 393 KB
english, 2011
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