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.
Styl ChicagoLiêu, Mỹ Đông, Thị Kim Thúy Đặng, a Thuý Hương Nguyễn. The Influence of Homogenization and Storage Time On the Viability of Lactobacillus Casei and Bifidobacterium Bifidumin Ice Cream. 2024.
Citace podle MLALiêu, Mỹ Đông, Thị Kim Thúy Đặng, a Thuý Hương Nguyễn. The Influence of Homogenization and Storage Time On the Viability of Lactobacillus Casei and Bifidobacterium Bifidumin Ice Cream. 2024.
Upozornění: Tyto citace jsou generovány automaticky. Nemusí být zcela správně podle citačních pravidel..