Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Giori, Graciela Savoy de"'
Publikováno v:
Food Science and Technology, Volume: 33, Issue: 1, Pages: 151-160, Published: 19 MAR 2013
The aim of this study was to evaluate some physical and chemical parameters (total solids, pH, acidity, fat, acid degree value of fat, salt, protein and nitrogen fractions) and their effects on the beneficial (lactic acid bacteria: LAB) and undesirab
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______608::1ade78c99217f1d77c23cb623e809c29
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100022&lng=en&tlng=en
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000100022&lng=en&tlng=en
Autor:
Connes, Cristelle, Silvestroni, Aurelio, Leblanc, Jean, Juillard, Vincent, Giori, Graciela Savoy de, Sesma, Fernando, Piard, Jean-Christophe
Publikováno v:
Le Lait - Dairy Science and Technology; 2004, Vol. 84 Issue: 1-2 p207-214, 8p
