Physicochemical and hygienic effects of Lactobacillus acidophilus in Iranian white cheese
Increasing incidence of food-borne disease along with its social and economic consequences have led to conducting extensive research in order to produce safer food and develop new antimicrobial agents; among them, extensive use of probiotics and bacteriocins as biological additives is of significant...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Urmia University
2012-09-01
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| Series: | Veterinary Research Forum |
| Subjects: | |
| Online Access: | http://www.urmia.ac.ir/vrf/Shared%20Documents/pdf/vol-3%20no-3/193-197-0168.pdf |