Viability of Lactobacillus acidophilus in ripened coalho cheese produced with goat milk.
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Main Authors: | , , , , , , |
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Other Authors: | |
Format: | Anais e Proceedings de eventos biblioteca |
Language: | English eng |
Published: |
2009-09-30
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Subjects: | Produto lácteo, Queijo de cabra, Alimento funcional probiótico., Caprino, Leite de Cabra, Produto Derivado do Leite., Lactobacillus acidophilus., |
Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/534532 |
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