Changes in Biochemical Properties during Ripening Process of Swiss-Type Cheeses Produced with Different Lactobacillus helveticus Strains
This Paper With 15 Page And PDF Format Ready To Download
- Certificate
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
تاریخ نمایه سازی: 23 آبان 1402
Abstract:
Keywords:
Authors
Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna ۸, ۲۰-۷۰۴ Lublin, Poland.
Department of Plant Food Technology and Gastronomy, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna ۸, ۲۰-۷۰۴ Lublin, Poland.
Department of Biotechnology, Microbiology and Human Nutrition, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna ۸, ۲۰-۷۰۴ Lublin, Poland.
Department of Epizootiology and Clinic of Infectious Diseases, Faculty of Veterinary Medicine, University of Life Sciences in Lublin Akademicka ۱۳, ۲۰-۹۵۰ Lublin, Poland.
مراجع و منابع این Paper: