Buchumschlag

Physicochemical and sensory characteristics of Coppa with Bifidobacterium animalis ssp. Lactis (BB12) probiotic

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Bibliographische Detailangaben
1. Verfasser:	Vitória Polli Camargo
Format:	Artículo científico
Sprache:	en
Veröffentlicht:	Universidade Estadual de Maringá 2021
Schlagworte:	Ingeniería meat products Functional food fermented products
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