ShareThe impact of yogurt quality with storage temperature and cooling method.
[In Chinese. / En chinois.]
Author(s) : JIANG Y.
Type of article: Article
Details
- Original title: [In Chinese. / En chinois.]
- Record ID : 30010301
- Languages: Chinese
- Source: Refrigeration - vol. 32 - n. 2
- Publication date: 2013/06
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- Date : 2011/04
- Languages : Japanese
- Source: Refrigeration - vol. 086 - n. 1002
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Viability of probiotic bacteria and concentrati...
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- Date : 2007/04
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- Source: Food Aust. - vol. 59 - n. 4
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Effects of different freezing rates on the char...
- Author(s) : ZHAO F., ZHANG X., JING H., et al.
- Date : 2015/10
- Languages : Chinese
- Source: Journal of Refrigeration - vol. 36 - n. 165
- Formats : PDF
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Incorporation and survival of probiotic bacteri...
- Author(s) : MADUREIRA A. R., GIÃO M. S., PINTADO M. E., et al.
- Date : 2005/04
- Languages : English
- Source: Ital. J. Food Sci. - vol. 70 - n. 3
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