Work

Kultury starterowe do produkcji twarogów kwasowych – rola i oczekiwania.

Year: 2014

Type: article

Source: Postępy Mikrobiologii - Advancements of Microbiology

Authors: Joanna Żylińska, Krzysztof Siemianowski, Krzysztof Bohdziewicz, Katarzyna Pawlikowska, Piotr Kołakowski, J. Szpendowski, Jacek Bardowski

Institutions: Institute of Biochemistry and Biophysics, Polish Academy of Sciences, Polish Academy of Sciences, University of Warmia and Mazury in Olsztyn

Language: Polish

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: W294274887

FWCI: 0.738

Cites:

Cited by: 4

Related to: 10