production of synbiotic uf iranian white cheese using lactobacillus acidophilus and inulin
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Physicochemical and hygienic effects of Lactobacillus acidophilus in Iranian white cheese
Increasing incidence of food-borne disease along with its social and economic consequences have led to conducting extensive research in order to produce safer food and develop new antimicrobial agents; among them, extensive use of probiotics and bacteriocins as biological additives is of significant importance. The aim of the present study was to evaluate the interactions (growth behavior and s...
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Increasing incidence of food-borne disease along with its social and economic consequences have led to conducting extensive research in order to produce safer food and develop new antimicrobial agents; among them, extensive use of probiotics and bacteriocins as biological additives is of significant importance. The aim of the present study was to evaluate the interactions (growth behavior and s...
full textphysicochemical and hygienic effects of lactobacillus acidophilus in iranian white cheese
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Journal title:
فرآوری و نگهداری مواد غذاییجلد ۲، شماره ۴، صفحات ۱۹-۳۲
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