Zobrazeno 1 - 1
of 1
pro vyhledávání: '"Selime Hazır Dalca"'
Publikováno v:
Mljekarstvo, Vol 68, Iss 4, Pp 320-330 (2018)
The aim of this study was to select lactic acid bacteria (LAB) having autolytic activity on the basis of the technological aspects to accelerate the ripening of white-brined cheeses. For this purpose, mesophilic (n=526) and thermophilic (n=413) LAB i
Externí odkaz:
https://doaj.org/article/745acd459fb24706ac93c9fbc1aac250
