Vability of probiotic cultures in Cheddar cheese.
About the publication
Record:
NEMCOVÁ, Radomíra - GUBA, Peter - HAJDUČKOVÁ, Vanda - STROMPFOVÁ, Viola - LOVAYOVÁ, Viera. Vability of probiotic cultures in Cheddar cheese. In: . International Journal of Probiotics and Prebiotics. 2009. ISSN 1555-1431, Vol. 4, č. 2 (2009), s. 153.
Year:
2009
Category:
AFH - Abstracts of papers from domestic scientific conferences
Authors:
UVMP share:
0 %
Edition:
International Journal of Probiotics and Prebiotics
Vol. 4, č. 2 (2009), s. 153
Country of issue:
Slovakia
ISSN:
1555-1431
Research area:
neuvedená
Scientometrics:
14 - H-index, 0.121 - SJR, Q4 - SJR Best Q
Language:
english
Citations:
2017-2017: [2] DUDRIKOVÁ, Eva - NAGYOVÁ, Mária - DIČÁKOVÁ, Zuzana. Survival of Lactobacillus bulgaricus and Bifidobacterium animalis in yoghurts made from commercial starter cultures during refrigerated storage. In Potravinarstvo Slovak Journal of Food Sciences. ISSN 13380230, 2017-01-01, 11, 1, pp. 597-601. [Scopus]