Wplyw dodatku wolnego kwasu linolowego na zawartosc CLA oraz rozwoj bakterii mlekowych w ukladach serow modelowych z Lactobacillus acidophilus

• Autorzy: Bzducha-Wrobel A , Obiedzinski M.

Warianty tytułu

EN

The influence of free linoleic acid addition on CLA content and growth of lactic acid bacteria in models of ripening cheeses with Lactobacillus acidophilus

• Języki publikacji: PL

Abstrakty

PL

EN

Słowa kluczowe

PL

badania modelowe; dodatki do zywnosci; sery dojrzewajace; rozwoj bakterii; kwas linolowy; zawartosc sprzezonego kwasu linolowego; sprzezony kwas linolowy; Lactobacillus acidophilus; bakterie kwasu mlekowego

• Wydawca: -
• Czasopismo: Nauka Przyroda Technologie. Uniwersytet Przyrodniczy w Poznaniu
• Rocznik: 2009
• Tom: 03
• Numer: 4
• Opis fizyczny: http://www.npt.up-poznan.net/tom3/zeszyt4/art_137.pdf

Twórcy

autor

Bzducha-Wrobel A

• Szkola Glowna Gospodarstwa Wiejskiego, ul.Nowoursynowska 159 C, 02-776 Warszawa

autor

Obiedzinski M.

Bibliografia

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