Liêu, M. Đ., Đặng, T. K. T., & Nguyễn, T. H. (2024). The influence of homogenization and storage time on the viability of Lactobacillus casei and Bifidobacterium bifidumin ice cream.
Chicago Style CitationLiêu, Mỹ Đông, Thị Kim Thúy Đặng, i Thuý Hương Nguyễn. The Influence of Homogenization and Storage Time On the Viability of Lactobacillus Casei and Bifidobacterium Bifidumin Ice Cream. 2024.
Cita MLALiêu, Mỹ Đông, Thị Kim Thúy Đặng, i Thuý Hương Nguyễn. The Influence of Homogenization and Storage Time On the Viability of Lactobacillus Casei and Bifidobacterium Bifidumin Ice Cream. 2024.
Atenció: Aquestes cites poden no estar 100% correctes.