Survival of probiotic microbial strains in a cheese matrix during ripening: Simulation of rates of salt diffusion and microorganism survival
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چکیده
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simulation and experimental studies for prediction mineral scale formation in oil field during mixing of injection and formation water
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Characterization of Poosti Cheese, a Traditional Raw Sheep Cheese during Ripening: Physicochemical, Microbial and Micro-structural Aspects
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ژورنال
عنوان ژورنال: Journal of Food Engineering
سال: 1998
ISSN: 0260-8774
DOI: 10.1016/s0260-8774(98)00062-4