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 probioticCheddar
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- ProbioticCheddar
cheese:
Influence of ripening temperatures on survival of
probiotic
microorganisms,
cheese
composition and organic acid profiles
4- Probioticwhite
cheese
with Lactobacillus acidophilus
( از لطف شما سپاسگذارم )
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مقاله شماره 1 با شماره 2 فرقی ندارن.هر دو به یک مقاله ختم میشن
			
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