The effect of addition of selected milk protein preparations on the growth of Lactobacillus acidophilus and physicochemical properties of fermented milk

• Autorzy: Gustaw W. , Koziol J. , Radzki W. , Skrzypczak K. , Michalak-Majewska M. , Solowiej B. , Slawinska A. , Jablonska-Rys E.
• Języki publikacji: EN

Abstrakty

EN

• Wydawca: -
• Czasopismo: Acta Scientiarum Polonorum. Technologia Alimentaria
• Rocznik: 2016
• Tom: 15
• Numer: 1
• Opis fizyczny: p.29-36,fig.,ref.

Twórcy

autor

Gustaw W.

• Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Koziol J.

• Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Radzki W.

• Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Skrzypczak K.

• Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Michalak-Majewska M.

• Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Solowiej B.

• Department of Milk Technology and Hydrocolloids, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Slawinska A.

• Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

autor

Jablonska-Rys E.

• Department of Fruits, Vegetables and Mushrooms Technology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland

Identyfikatory

DOI

10.1 7306/J.AFS.2016.1.3