Application of whey of Mozzarella di Bufala Campana fermented by lactic acid bacteria as a bread biopreservative agent
- Luz, C.
- Quiles, J.M.
- Romano, R.
- Blaiotta, G.
- Rodríguez, L.
- Meca, G.
ISSN: 1365-2621, 0950-5423
Argitalpen urtea: 2021
Alea: 56
Zenbakia: 9
Orrialdeak: 4585-4593
Mota: Artikulua