The effect of oxidation-reduction potential on the characteristics of UF white cheese produced using single strains of Lactococcus lactis
Author:
Funder
The Scientific and Technological Research Council of TurkeyThe Scientific and Technological Research Council of Turkey (TUBITAK)
Publisher
Elsevier BV
Subject
Food Science
Reference37 articles.
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4. Electrochemical modification of the redox potential of pasteurized milk and its evolution during storage;Bolduc;Journal of Agricultural and Food Chemistry,2006
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