The influence of homogenization and storage time on the viability of Lactobacillus casei and Bifidobacterium bifidumin ice cream

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The influence of homogenization and storage time on the viability of Lactobacillus casei and Bifidobacterium bifidumin ice cream

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書目詳細資料
Những tác giả chính:	Liêu, Mỹ Đông, Đặng, Thị Kim Thúy, Nguyễn, Thuý Hương
格式:	Bài viết
語言:	Vietnamese
出版:	2024
主題:	Tạp chí Phát triển Khoa học & Công nghệ
在線閱讀:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/251990
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

Thư viện lưu trữ:	Thư viện Trường Đại học Đà Lạt

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