The effect of savoury plants, fermented with lactic acid bacteria, on the microbiological contamination, quality, and acceptability of unripened curd cheese

Erika Mozuriene, Elena Bartkiene, Grazina Juodeikiene, Daiva Zadeike, Loreta Basinskiene, Audrius Maruska, Mantas Stankevicius, Ona Ragazinskiene, Jonas Damasius, Dalia Cizeikiene
  • LWT, June 2016, Elsevier
  • DOI: 10.1016/j.lwt.2016.01.027
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The following have contributed to this page: Dr Daiva Zadeike