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pro vyhledávání: '"E. F. Ott"'
Publikováno v:
INTERNATIONAL CONFERENCE ON FOOD SCIENCE AND BIOTECHNOLOGY (FSAB 2021).
The article describes the useful properties of milk whey, a product of milk secondary processing in the production of cheese, cottage cheese and casein. The characteristic of propionic acid bacteria, their role in maintaining the normal functional st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8f3332a4b6d31a666ed59fe70b4eabc
https://doi.org/10.1063/5.0068938
https://doi.org/10.1063/5.0068938
