Incorporation and Survival of Probiotic Bacteria in Whey Cheese Matrices

AuthID
 P-000-41V
6
Author(s)
Giao, MS
·
Tipo de Documento
Article
Year published
2005
Publicado
in JOURNAL OF FOOD SCIENCE, ISSN: 0022-1147
Volume: 70, Número: 3, Páginas: M160-M165 (6)
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Scopus®
Handle®
Publication Identifiers
SCOPUS: 2-s2.0-17644425320
Wos: WOS:000228529200030
Source Identifiers
ISSN: 0022-1147
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