Influence of the ripening onto the growth of selected probiotic cultures in low – cooked cheese

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Bibliographic information

Publication year

2010

Category

ADF — Scientific papers in other domestic journals

CREPČ / EPCA ID

0013057

Document type

Journal article

Source

Potravinárstvo

ISSN (Source)

1337-0960

Volume

Roč. 4, č. 3 (2010), s. 40-45

Language

Slovak

Bibliographic record

LOVAYOVÁ, Viera - DUDRIKOVÁ, Eva - NEMCOVÁ, Radomíra - RIMÁROVÁ, Kvetoslava. Influence of the ripening onto the growth of selected probiotic cultures in low – cooked cheese. In: Potravinárstvo. 2010. ISSN 1337-0960, Roč. 4, č. 3 (2010), s. 40-45.

Publication authors