Viability of Bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation
- DOI
- 10.1007/s13594-011-0034-5
- Published
- 2011-08-04
- Container
- Dairy Science & Technology
- Publisher
- Springer Science and Business Media LLC
- Open access
- unknown
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Cite this work
BibTeX
@article{allodium:10.1007/s13594-011-0034-5,
title = {Viability of Bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation},
author = {Marie-Hélène Fortin and Claude P. Champagne and Daniel St-Gelais and Michel Britten and Patrick Fustier and Monique Lacroix},
year = {2011},
journal = {Dairy Science \& Technology},
doi = {10.1007/s13594-011-0034-5},
url = {https://doi.org/10.1007/s13594-011-0034-5}
}RIS
TY - JOUR TI - Viability of Bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation AU - Marie-Hélène Fortin AU - Claude P. Champagne AU - Daniel St-Gelais AU - Michel Britten AU - Patrick Fustier AU - Monique Lacroix PY - 2011 JO - Dairy Science & Technology DO - 10.1007/s13594-011-0034-5 UR - https://doi.org/10.1007/s13594-011-0034-5 ER -
APA
Fortin, M., Champagne, C. P., St-Gelais, D., Britten, M., Fustier, P., & Lacroix, M. (2011). Viability of Bifidobacterium longum in cheddar cheese curd during manufacture and storage: effect of microencapsulation and point of inoculation. Dairy Science & Technology. https://doi.org/10.1007/s13594-011-0034-5
Source records
- crossref · retrieved 2026-11-10T18:12:50.555Z