Kinetic Studies and Sensorial Analysis of Lactic Acid Bacteria Isolated from White Cheese Made from Sheep Raw Milk

Autor:	S Y Jamal Haddadin
Rok vydání:	2005
Předmět:	chemistry.chemical_compound Nutrition and Dietetics chemistry biology Public Health Environmental and Occupational Health White cheese Food science Raw milk biology.organism_classification Bacteria Food Science Lactic acid
Zdroj:	Pakistan Journal of Nutrition. 4:78-84
ISSN:	1680-5194
DOI:	10.3923/pjn.2005.78.84
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::1378ae11e556b236a3fbb06e1de8758e https://doi.org/10.3923/pjn.2005.78.84 Zobrazit plný text záznamu