Incorporation and survival of probiotic bacteria in whey cheese matrices

Incorporation and survival of probiotic bacteria in whey cheese matrices

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Detalles Bibliográficos
Publicado en:	Journal of food science
Otros Autores:	Madureira, Ana R., Giâo, Maria S., Pintado, Manuela E., Gomes, Ana M.P., Freitas, A. Cristina, Malcata, F. Xavier
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of food science v. 70, no. 3 (2005), p. M160-165
Materias:	Alimentos Productos lácteos Queso Lactosuero Bacteria Bifidobacterium Probióticos Acidificación
Publicación relacionada:	Contenido en: Journal of food science

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