Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production

Autor: Fortin, Marie-Hélène, Champagne, Claude P., St-Gelais, Daniel, Britten, Michel, Fustier, Patrick, Lacroix, Monique
Zdroj: In International Dairy Journal February 2011 21(2):75-82
Databáze: ScienceDirect
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