期刊论文详细信息
Mljekarstvo | |
Influence of autochthonous lactic acid bacteria on the proteolysis, microstructure and sensory properties of low fat UF cheeses during ripening | |
Pudja, Predrag1  Trpkovic, Goran1  Miloradovic, Zorana1  Miocinovic, Jelena2  Radulovic, Zorica1  Pesic Mikulec, Dragana1  Pavlovic, Vladimir1  | |
[1] University of Belgrade, Institute of Food Technology and Biochemistry, Faculty of Agriculture, Nemanjina 6, 11080 Belgrade, Serbia | |
关键词: cheese; starter culture; microstructure; sensory properties; | |
DOI : | |
学科分类:工程和技术(综合) | |
来源: Hrvatska Mljekarska Udruga | |
【 摘 要 】
The influence of commercial bacteria Lactococcus lactis ssp. lactis and Lactococcus lactis ssp. cremoris (cheese A) and combinations of autochthonous lactic acid bacteria (LAB) strains Lactobacillus paracasei ssp. paracasei 08,...
【 授权许可】
Unknown
【 预 览 】
Files | Size | Format | View |
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RO201911300215252ZK.pdf | 1030KB | download |