Changes in Biochemical Properties during Ripening Process of Swiss-Type Cheeses Produced with Different Lactobacillus helveticus Strains.
| Autor: | Skrzypczak, K.1 katarzyna.skrzyczak@up.lublin.pl, Gustaw, W.1, Wasko, A.2, Banach, T.3 |
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| Zdroj: | Journal of Agricultural Science & Technology. 2020, Vol. 22 Issue 3, p693-707. 15p. |
| Databáze: | Academic Search Ultimate |
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