Selected viability of probiotic cultures in Low-cooked cheese during ripening
BackBibliographic information
- Publication year
- 2010
- Category
- AFH — Abstracts of papers from domestic scientific conferences
- CREPČ / EPCA ID
- 0013044
- Document type
- Article in proceedings
- Source
- Conference proceedings from International Scientific Conference Probiotics and Prebiotics. 15th - 17th June 2010, Košice, Slovakia
- ISBN (Source)
- 978-80-970168-4-5
- Volume
- S. 175
- Source publication year
- 2010
- Language
- English
Bibliographic record
LOVAYOVÁ, Viera - DUDRIKOVÁ, Eva - NEMCOVÁ, Radomíra - RIMÁROVÁ, Kvetoslava - GUBA, Peter. Selected viability of probiotic cultures in Low-cooked cheese during ripening. In: Conference proceedings from International Scientific Conference Probiotics and Prebiotics. 15th - 17th June 2010, Košice, Slovakia. Košice : PAMIDA, 2010. ISBN 978-80-970168-4-5, s. 175.
Publication authors
| Author | Role | Share |
|---|---|---|
| Viera Lovayová | Author | 0.000 % |
| Eva Dudriková | Author | 0.000 % |
| Radomíra Nemcová | Author | 0.000 % |
| Kvetoslava Rimárová | Author | 0.000 % |
| Peter Guba | Author | 0.000 % |