Effect of time of inoculation, starter addition, oxygen level and salting on the viability of probiotic cultures during Cheddar cheese production
Data and Resources
Additional Info
| Field | Value |
|---|---|
| Source | ISSN: 0958-6946 |
| Author | Fortin, Marie-Hélène, Champagne, Claude P., St-Gelais, Daniel, Britten, Michel, Fustier, Patrick, Lacroix, Monique |
| Maintainer | CCSD |
| Last Updated | October 31, 2026, 15:50 (UTC) |
| Created | October 31, 2026, 15:50 (UTC) |
| Identifier | pasteur-00739118 |
| Language | en |
| contributor | Armand-Frappier Santé Biotechnologie Research Centre (INRS-AFSB) ; Institut National de la Recherche Scientifique [Québec] (INRS)-Pasteur Network (Réseau International des Instituts Pasteur) |
| creator | Fortin, Marie-Hélène |
| date | 2011-10-31T00:00:00 |
| harvest_object_id | c0032e41-9459-4935-a9a6-3b18322a25b8 |
| harvest_source_id | 3374d638-d20b-4672-ba96-a23232d55657 |
| harvest_source_title | test moissonnage SELUNE |
| metadata_modified | 2024-12-19T00:00:00 |
| relation | info:eu-repo/semantics/altIdentifier/doi/10.1016/j.idairyj.2010.09.007 |
| set_spec | type:ART |