Results
|
|
1.
|
|
|
|
2.
|
|
|
|
3.
|
|
|
|
4.
|
|
|
|
5.
|
|
|
|
6.
|
|
|
|
7.
|
|
|
|
8.
|
|
|
|
9.
|
|
|
|
10.
|
|
|
|
11.
|
|
|
|
12.
|
|
|
|
13.
|
|
|
|
14.
|
|
|
|
15.
|
|
|
|
16.
|
|
|
|
17.
|
|
|
|
18.
|
|
|
|
19.
|
Method of preservation and type of protective agent strongly influence probiotic properties of Lactococcus lactis: A complete process of probiotic preparation manufacture and use. [electronic resource] by
- Archacka, Marta
- Białas, Wojciech
- Dembczyński, Radosław
- Olejnik, Anna
- Sip, Anna
- Szymanowska, Daria
- Celińska, Ewelina
- Jankowski, Tomasz
- Olejnik, Agata
- Rogodzińska, Michalina
Producer: 20181211
In:
Food chemistry vol. 274
Availability: No items available.
|