The effect of oxidation-reduction potential on the characteristics of UF white cheese produced using single strains of Lactococcus lactis
| Autor: | Bulat, Tugba, Topcu, Ali |
|---|---|
| Zdroj: | In LWT July 2019 109:296-304 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
| Autor: | Bulat, Tugba, Topcu, Ali |
|---|---|
| Zdroj: | In LWT July 2019 109:296-304 |
| Databáze: | ScienceDirect |
| Externí odkaz: |
|
Full Text from ScienceDirect