Growth Capacity of a Novel Potential Probiotic Lactobacillus paracasei K5 Strain Incorporated in Industrial White Brined Cheese as an Adjunct Culture - Terpou, A.; Bosnea, L.; Kanellaki, M.; S. Plessas; Bekatorou, A.; Bezirtzoglou, E.; Koutinas, A.A. (Journal of Food ScienceJournal of Food Science, 2018)