Article Versions Notes

Sionek B, Okoń A, Łepecka A, Zielińska D, Jaworska D, Kajak-Siemaszko K, Neffe-Skocińska K, Trząskowska M, Karbowiak M, Szymański P, et al. The Role of Autochthonous Levilactobacillus brevis B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow’s Milk Acid-Rennet Cheeses—Industrial Model Study. Foods. 2024; 13(3):392. https://doi.org/10.3390/foods13030392

Sionek, Barbara, Anna Okoń, Anna Łepecka, Dorota Zielińska, Danuta Jaworska, Katarzyna Kajak-Siemaszko, Katarzyna Neffe-Skocińska, Monika Trząskowska, Marcelina Karbowiak, Piotr Szymański, and et al. 2024. "The Role of Autochthonous Levilactobacillus brevis B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow’s Milk Acid-Rennet Cheeses—Industrial Model Study" Foods 13, no. 3: 392. https://doi.org/10.3390/foods13030392

Sionek, B., Okoń, A., Łepecka, A., Zielińska, D., Jaworska, D., Kajak-Siemaszko, K., Neffe-Skocińska, K., Trząskowska, M., Karbowiak, M., Szymański, P., Dolatowski, Z. J., & Kołożyn-Krajewska, D. (2024). The Role of Autochthonous Levilactobacillus brevis B1 Starter Culture in Improving the Technological and Nutritional Quality of Cow’s Milk Acid-Rennet Cheeses—Industrial Model Study. Foods, 13(3), 392. https://doi.org/10.3390/foods13030392