Probiotic cultures in cheese and yogurt

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Vasiljevic, Todor ORCID: 0000-0003-1395-7349 (2021) Probiotic cultures in cheese and yogurt. In: Encyclopedia of Dairy Sciences: Third edition. McSweeney, PLH and McNamara, JP, eds. (3rd ed.) Academic Press, Massachusetts, USA, pp. 472-488.

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Item type Book Section
URI https://vuir.vu.edu.au/id/eprint/45043
Edition 3rd
DOI 10.1016/B978-0-12-818766-1.00163-X
Official URL https://www.sciencedirect.com/science/article/pii/...
ISBN 9780128187678
Subjects Current > FOR (2020) Classification > 3006 Food sciences
Current > Division/Research > Institute for Sustainable Industries and Liveable Cities
Keywords probiotics, fermented food products, probiotic cultures, therapeutic concentrations of probiotics
Citations in Scopus 0 - View on Scopus
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