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    Effect of increasing zearalenone levels on the coagulation properties of milk and the viability of yogurt bacteria

    Effect of increasing zearalenone levels on the coagulation properties of milk and the viability of yogurt bacteria by Oto HANUŠ, Ludmila KŘÍŽOVÁ, Jana HAJŠLOVÁ, Jaromír LOJZA, Marcela KLIMEŠOVÁ, Libor JANŮ, Petr ROUBAL, Jaroslav KOPECKÝ, Radoslava JEDELSKÁ

    Published 2018-08-01
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