The influence of homogenization and storage time on the viability of Lactobacillus casei and Bifidobacterium bifidumin ice cream
Đã lưu trong:
Những tác giả chính: | Liêu, Mỹ Đông, Đặng, Thị Kim Thúy, Nguyễn, Thuý Hương |
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格式: | Bài viết |
語言: | Vietnamese |
出版: |
2024
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主題: | |
在線閱讀: | https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/251990 |
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Thư viện lưu trữ: | Thư viện Trường Đại học Đà Lạt |
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