Open AccessPetit-Suisse Cheese Production with Addition of Probiotic <i>Lactobacillus</i> <i>casei</i>
Author(s) -
Laan Mendes de Barros,
Nelson de Carvalho Delfino
Publication year - 2014
Publication title -
food and nutrition sciences
Language(s) - English
Resource type - Journals
eISSN - 2157-9458
pISSN - 2157-944X
DOI - 10.4236/fns.2014.518189
Subject(s) - lactobacillus casei , food science , probiotic , shelf life , lactobacillus , chemistry , functional food , lactobacillus brevis , biology , lactic acid , bacteria , lactobacillus plantarum , fermentation , genetics