Incorporation of Probiotic Bacteria in Whey Cheese: Decreasing the Risk of Microbial Contamination

AuthID
 P-002-Q1T
4
Author(s)
Document Type
Article
Year published
2011
Published
in JOURNAL OF FOOD PROTECTION, ISSN: 0362-028X
Volume: 74, Issue: 7, Pages: 1194-1199 (6)
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Scopus®
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Pubmed®
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Publication Identifiers
Pubmed: 21740724
Scopus: 2-s2.0-79960175881
Wos: WOS:000292577800020
Source Identifiers
ISSN: 0362-028X
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