Vability of probiotic cultures in Cheddar cheese
BackBibliographic information
- Publication year
- 2009
- Category
- AFH — Abstracts of papers from domestic scientific conferences
- CREPČ / EPCA ID
- 0009013
- Document type
- Article in proceedings
- Source
- International Journal of Probiotics and Prebiotics
- ISSN (Source)
- 1555-1431
- Volume
- Vol. 4, č. 2 (2009), s. 153
- Source publication year
- 2009
- Language
- English
Bibliographic record
NEMCOVÁ, Radomíra - GUBA, Peter - HAJDUČKOVÁ, Vanda - STROMPFOVÁ, Viola - LOVAYOVÁ, Viera. Vability of probiotic cultures in Cheddar cheese. In: International Journal of Probiotics and Prebiotics. 2009. ISSN 1555-1431, Vol. 4, č. 2 (2009), s. 153. (14 - H-index, 0.121 - SJR, Q4 - SJR Best Q).
Publication authors
| Author | Role | Share |
|---|---|---|
| Radomíra Nemcová | Author | 0.000 % |
| Peter Guba | Author | 0.000 % |
| Vanda Hajdučková | Author | 0.000 % |
| Viola Strompfová | Author | 0.000 % |
| Viera Lovayová | Author | 0.000 % |
Metrics
SJR Q 4SJR 0.121H-index 14Metrics year 2009
Citations (1)
| Citation year / Category | Citations | Source |
|---|---|---|
| 2017 2 |
DUDRIKOVÁ, Eva - NAGYOVÁ, Mária - DIČÁKOVÁ, Zuzana. Survival of Lactobacillus bulgaricus and Bifidobacterium animalis in yoghurts made from commercial starter cultures during refrigerated storage. In Potravinarstvo Slovak Journal of Food Sciences. ISSN 13380230, 2017-01-01, 11, 1, pp. 597-601. |
Scopus |