Work

Degradacja parakazeiny w serach Gouda wyprodukowanych z dodatkiem kultur Lactobacillus

Year: 2006

Type: article

Source: Zywnosc-nauka Technologia Jakosc

Authors: Grayna Cichosz, J. Szpendowski, Andrzej J. Cichosz, Mariusz Kornacki

Institution: 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

Open Access status: closed

OpenAlex ID: W964240643

FWCI:

Cites: 16

Cited by: 1

Related to: 10