Open AccessEFFECT OF PROBIOTIC CULTURES LACTOBACILLUS ADDITIVE ON THE INTENSIFICATION OF PROT EOLYSIS IN DUTCH-TYPE CHEESES
Author(s) -
Marek Aljewicz,
G. Cichosz,
Marika Kowalska
Publication year - 2010
Publication title -
żywność, technologia, jakość
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.149
H-Index - 13
ISSN - 1425-6959
DOI - 10.15193/zntj/2010/72/136-145
Subject(s) - probiotic , food science , lactobacillus , biology , microbiology and biotechnology , bacteria , fermentation , genetics