Texture, hedonic test and fatty acid profile of goat cheese with L plantarum TW14 and L. rhamnosus TW2 isolates stored at different temperature conditions.

Autor:	Setyawardani, T., Widayaka, K., Sumarmono, J., Rahardjo, A. H. D., Santoso, S. S., Sulistyowati, M.
Předmět:	GOAT cheese LACTOBACILLUS plantarum OLEIC acid CHEESE texture FAT content of cheese
Zdroj:	Journal of the Indonesian Tropical Animal Agriculture; Sep2018, Vol. 43 Issue 3, p230-237, 8p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu