Production and evaluation of novel functional cream cottage cheese fortified with bovine colostrum and probiotic bacteria
- Standort
-
Deutsche Nationalbibliothek Frankfurt am Main
- Umfang
-
1 Online-Ressource.
- Sprache
-
Englisch
- Erschienen in
-
Production and evaluation of novel functional cream cottage cheese fortified with bovine colostrum and probiotic bacteria ; day:19 ; month:1 ; year:2024 ; pages:1-13
Journal of food science and technology ; (19.1.2024), 1-13
- Urheber
-
Abdeen, El-Sayed M.
Hamed, Ahmed M.
Ismail, Hesham A.
- Beteiligte Personen und Organisationen
-
SpringerLink (Online service)
- DOI
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10.1007/s13197-023-05910-0
- URN
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urn:nbn:de:101:1-2024040212481413849678
- Rechteinformation
-
Open Access; Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Letzte Aktualisierung
-
14.08.2025, 10:46 MESZ
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Beteiligte
- Abdeen, El-Sayed M.
- Hamed, Ahmed M.
- Ismail, Hesham A.
- SpringerLink (Online service)
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