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Growth of adjunct Lactobacillus casei in Cheddar cheese differing in milk fat globule membrane components

dc.contributor.authorStjepanovic, Aleksandra
dc.contributor.authorMoe, Kim Marius
dc.contributor.authorRomeih, Ehab Ali
dc.contributor.authorAideh, Bashir
dc.contributor.authorVogensen, Finn Kvist
dc.contributor.authorØstlie, Hilde Marit
dc.contributor.authorSkeie, Siv Borghild
dc.date.accessioned2017-10-27T07:01:39Z
dc.date.available2017-10-27T07:01:39Z
dc.date.created2013-03-19T16:00:08Z
dc.date.issued2013
dc.identifier.citationInternational Dairy Journal. 2013, 31 (2), 70-82.nb_NO
dc.identifier.issn0958-6946
dc.identifier.urihttp://hdl.handle.net/11250/2462480
dc.language.isoengnb_NO
dc.relation.urihttp://www.sciencedirect.com/science/article/pii/S0958694613000526
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internasjonal*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/deed.no*
dc.titleGrowth of adjunct Lactobacillus casei in Cheddar cheese differing in milk fat globule membrane componentsnb_NO
dc.typeJournal articlenb_NO
dc.typePeer reviewednb_NO
dc.description.versionacceptedVersionnb_NO
dc.source.pagenumber70-82nb_NO
dc.source.volume31nb_NO
dc.source.journalInternational Dairy Journalnb_NO
dc.source.issue2nb_NO
dc.identifier.doi10.1016/j.idairyj.2013.02.009
dc.identifier.cristin1020259
dc.relation.projectNorges forskningsråd: 185041nb_NO
cristin.unitcode192,12,0,0
cristin.unitnameKjemi, bioteknologi og matvitenskap
cristin.ispublishedtrue
cristin.fulltextpostprint
cristin.qualitycode2


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Except where otherwise noted, this item's license is described as Attribution-NonCommercial-NoDerivatives 4.0 Internasjonal