Effect of the Incorporation of Salted Additives on Probiotic Whey Cheeses

AuthID
 P-00A-7SH
6
Author(s)
Soares, JC
·
Tipo de Documento
Article
Year published
2015
Publicado
in FOOD BIOSCIENCE, ISSN: 2212-4292
Volume: 10, Páginas: 8-17 (10)
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Scopus®
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Handle®
Google Scholar®
Publication Identifiers
SCOPUS: 2-s2.0-84921927494
Wos: WOS:000367989400002
Source Identifiers
ISSN: 2212-4292
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