Yilmaztekin, Murat <br/><br/>
Survival of Lactobacillus acidophilus LA-5 and Bifidobacterium bifidum BB-02 in white-brined cheese.  [electronic resource] 

 -  International journal of food sciences and nutrition  Feb 2004 
 - 53-60 p.  digital 
<br/><br/> Publication Type: Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>0963-7486 
<br/><br/><label>Standard No.: </label>10.1080/09637480310001642484  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Bifidobacterium--growth & development<br/>Caseins--analysis<br/>Cheese--microbiology<br/>Colony Count, Microbial--methods<br/>Food Microbiology<br/>Food Preservation--methods<br/>Lactobacillus acidophilus--growth & development<br/>Nitrogen--analysis<br/>Peptide Fragments--analysis<br/>Probiotics--administration & dosage<br/>Solubility<br/>Tyrosine--analysis