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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Viability of probiotic bacteria and concentrati...
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- Date : 2007/04
- Languages : English
- Source: Food Aust. - vol. 59 - n. 4
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Behaviour of probiotic microorganisms during lo...
- Author(s) : YAMAMOTO Y.
- Date : 2011/04
- Languages : Japanese
- Source: Refrigeration - vol. 086 - n. 1002
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Lody jogurtowe nosnikiem bakterii fermentacji m...
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- Date : 2013/07
- Languages : Polish
- Source: Chlodnictwo - vol. 48 - n. 7
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Antimicrobial activity and safety of use of Ent...
- Author(s) : HADJI-SFAXI I., GHAISH S. el-, AHMADOVA A., et al.
- Date : 2011/12
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 22 - n. 12
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DES FERMENTS SURGELES RESTENT DES FERMENTS.
- Date : 1988
- Languages : French
- Source: Tech. lait. - n. 1027
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