Survival of Probiotic Microbial Strains in a Cheese Matrix During Ripening: Simulation of Rates of Salt Diffusion and Microorganism Survival

AuthID
 P-001-80T
3
Author(s)
Tipo de Documento
Article
Year published
1998
Publicado
in JOURNAL OF FOOD ENGINEERING, ISSN: 0260-8774
Volume: 36, Número: 3, Páginas: 281-301 (21)
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Publication Identifiers
SCOPUS: 2-s2.0-0032058391
Wos: WOS:000075873200003
Source Identifiers
ISSN: 0260-8774
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