Viability of lactobacillus paracasei LPC-37 in Swiss-type cheeses during their ripening;Przeżywalność lactobacillus paracasei LPC-37 w serach dojrzewaja̧cych typu szwajcarskiego

Zywnosc. Nauka. Technologia. Jakosc/Food. Science Technology. Quality

Volumn 16, Issue 6, 2009, Pages 7-15

  Aljewicz, Marek ^a   Cichosz, Grazyna ^a   Łaniewska Trokenheim, Łucja ^a   Danowska Oziewicz, Marzena ^a   Łukaszuk Kȩpka, Wioletta ^a  

^a UNIVERSITY OF WARMIA AND MAZURY IN OLSZTYN   (Poland)

Author keywords

Lactobacillus; Swiss cheese; Viability; Water activity

Indexed keywords

LACTOBACILLUS; LACTOBACILLUS PARACASEI;

EID: 77952397369     PISSN: 14256959     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (20)

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