Viability of Lactobacillus acidophilus La-5 added solely or in co-culture with a yoghurt starter culture and implications on physico-chemical and related properties of Minas fresh cheese during storage

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Journal

Title: LWT - Food Science and Technology

Abbreviated Title: LWT - Food Science and Technology

Publisher: Elsevier BV

ISSN (Print): 00236438

Publication date Created: March 2009

Publication date (Print): March 2009

Volume: 42

Issue: 2

Pages: 633-640

Article

DOI: 10.1016/j.lwt.2008.07.015

SO-VID: bb389afe-7216-4c6c-a9e8-a6de553cf60d

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https://www.elsevier.com/tdm/userlicense/1.0/

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