Technological Optimization of Manufacture of Probiotic Whey Cheese Matrices

AuthID
 P-002-TQ1
5
Author(s)
Document Type
Article
Year published
2011
Published
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Volume: 76, Issue: 2, Pages: E203-E211 (9)
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Scopus®
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Pubmed®
Google Scholar®
Publication Identifiers
Pubmed: 21535760
SCOPUS: 2-s2.0-79952090310
Wos: WOS:000287858000040
Source Identifiers
ISSN: 0022-1147
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