Oh, Nam Su <br/><br/>
Effects of temperature and supplementation with skim milk powder on microbial and proteolytic properties during storage of cottage cheese.  [electronic resource] 

 -  Journal of microbiology and biotechnology  Jun 2014 
 - 795-802 p.  digital 
<br/><br/> Publication Type: Evaluation Study; Journal Article; Research Support, Non-U.S. Gov't 
<br/><br/><label>ISSN: </label>1738-8872 
<br/><br/><label>Standard No.: </label>10.4014/jmb.1402.02007  doi 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Animals<br/>Cheese--analysis<br/>Food Additives--chemistry<br/>Food Preservation--instrumentation<br/>Food Storage<br/>Lactobacillaceae--growth & development<br/>Microbial Viability<br/>Milk--chemistry<br/>Milk Proteins--chemistry<br/>Proteolysis<br/>Temperature