Work

Changes during ripening of reduced-fat Dutch-type cheeses produced with low temperature and long time (LTLT) heat-treated adjunct starter culture

Year: 2016

Type: article

Source: LWT

DOI: 10.1016/j.lwt.2016.01.044

Authors: Monika Garbowska, Antoni Pluta, Anna Berthold-Pluta

Institutions: Institute of Agricultural and Food Biotechnology, Warsaw University of Life Sciences

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2262949377

FWCI: 0.313

Cites: 34

Cited by: 12

Related to: 10