Inhibition of Brevibacterium linens by Probiotics from Dairy Products
Brevibacterium linens is an important species in dairy products rendering a specific taste and aroma to numerous smear ripened and blue veined cheeses due to proteolysis. However, the presence of the species in South African blue veined cheeses is undesirable and consumers demand the product void of...
| الحاوية / القاعدة: | Food Technology and Biotechnology |
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| المؤلفون الرئيسيون: | , , |
| التنسيق: | مقال |
| اللغة: | الإنجليزية |
| منشور في: |
University of Zagreb Faculty of Food Technology and Biotechnology
2005-01-01
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://hrcak.srce.hr/file/162987 |