Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae: Microbiological, physicochemical and sensory attributes.
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| Main Authors: | , , , , |
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| Other Authors: | |
| Format: | Separatas biblioteca |
| Language: | Ingles English |
| Published: |
2018-07-30
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| Subjects: | Probióticos, Coalho, Queijo, Probiotics, Cheeses, |
| Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1093669 |
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