Zobrazeno 1 - 2
of 2
pro vyhledávání: '"probiotički sir"'
Autor:
Suna, Gizem, Yilmaz-Ersan, Lutfiye
Publikováno v:
Mljekarstvo : časopis za unaprjeđenje proizvodnje i prerade mlijeka
Volume 72
Issue 2
Volume 72
Issue 2
In this study, the effects of Chlorella vulgaris and Arthrospira platensis fortification on the microbiological, physicochemical and antioxidative properties of probiotic white cheese during storage were investigated. Thereby six groups of white chee
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::30a2993045d7783d0f26b2dfc760c91a
https://hrcak.srce.hr/file/397798
https://hrcak.srce.hr/file/397798
Publikováno v:
Food Technology and Biotechnology
Volume 48
Issue 1
Volume 48
Issue 1
Cheddar cheese has been manufactured with Lactobacillus casei Zhang as the dairy starter adjunct. L. casei Zhang had previously been isolated from koumiss collected from Xilin Guole in Inner Mongolia and characterized in detail with regard to their p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od_______951::3e5c510bfc5ced1af2ec496a079a609a
https://hrcak.srce.hr/48440
https://hrcak.srce.hr/48440