Potentially probiotic goat cheese produced with autochthonous adjunct culture of Lactobacillus mucosae: Microbiological, physicochemical and sensory attributes.
| Authors: | , , , , |
|---|---|
| Format: | article |
| Status: | Published version |
| Publication Date: | 2018 |
| Country: | Brasil |
| Institution: | Empresa Brasileira de Pesquisa Agropecuária (Embrapa) |
| Repository: | Repositório Institucional da EMBRAPA (Repository Open Access to Scientific Information from EMBRAPA - Alice) |
| Language: | English |
| OAI Identifier: | oai:www.alice.cnptia.embrapa.br:doc/1093669 |
| Online Access: | http://www.alice.cnptia.embrapa.br/alice/handle/doc/1093669 |
| Access Level: | Open access |
| Keyword: | Probióticos Coalho Queijo Probiotics Cheeses |
| Description not available. |