Quantity of selected probiotic cultures in semi-hard cheese with low-cooking curd during the maturation process : [Počet vybraných druhov probiotických kultúr v polotvrdom syre s nízkodohrievanou syreninou počas zrenia]
About the publication
Record:
LOVAYOVÁ, Viera - DUDRIKOVÁ, Eva - RIMÁROVÁ, Kvetoslava - SIEGFRIED, Leonard. Quantity of selected probiotic cultures in semi-hard cheese with low-cooking curd during the maturation process : [Počet vybraných druhov probiotických kultúr v polotvrdom syre s nízkodohrievanou syreninou počas zrenia] In: Journal Of Food Science And Technology-Mysore. 2015. ISSN 0022-1155, Vol. 52, č. 8(2015), s. 4697-4702.
(2015: 1.241 - IF, 55 - H-index, 1.832 - IF 5y, 0.483 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q)
(2015: 1.241 - IF, 55 - H-index, 1.832 - IF 5y, 0.483 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q)
Year:
2015
Category:
ADC - Scientific papers in foreign journals
Authors:
UVMP share:
20 %
Edition:
Journal Of Food Science And Technology-Mysore
Vol. 52, č. 8(2015), s. 4697-4702
Country of issue:
Slovakia
ISSN:
0022-1155
Research area:
200 - Veterinary Sciences
Scientometrics:
2015: 1.241 - IF, 55 - H-index, 1.832 - IF 5y, 0.483 - SJR, Q2 - SJR Best Q, Q3 - JCR Best Q
Language:
english
Citations:
2021-2021: [1] BISSON, Giulia - MARINO, Marilena - POLETTI, Denise - INNOCENTE, Nadia - MAIFRENI, Michela. Turbidimetric definition of growth limits in probiotic Lactobacillus strains from the perspective of an adaptation strategy. In Journal of Dairy Science. ISSN 00220302, 2021-12-01, 104, 12, pp. 12236-12248. [Scopus]