reza_1364
مدیر بازنشسته
سلام. مقالات در مورد پنيرهاي پروبيوتيك
1- Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid
2- Development of probiotic Cheddar cheese containing Lactobacillus acidophilus, Lb. casei, Lb. paracasei and Bifidobacterium spp. and the influence of these bacteria on proteolytic patterns and production of organic acid
3- Probiotic Cheddar cheese: Influence of ripening temperatures on survival of probiotic microorganisms, cheese composition and organic acid profiles
4- Probiotic white cheese with Lactobacillus acidophilus
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مقاله شماره 1 با شماره 2 فرقی ندارن.هر دو به یک مقاله ختم میشن
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