Incorporation of Lactobacillus adjuncts culture to improve the quality of Feta-type cheese made using buffalo milk
Crossref DOI link: https://doi.org/10.1007/s13197-014-1560-y
Published Online: 2014-09-17
Published Print: 2015-08
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Kumar, Sanjeev
Kanawjia, Suresh K.
Kumar, Suryamani
Text and Data Mining valid from 2014-09-17
