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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Bibliografische gegevens
Hoofdauteurs:	Liêu, Mỹ Đông, Đặng, Thị Kim Thúy, Nguyễn, Thuý Hương
Formaat:	Artikel
Taal:	Vietnamese
Gepubliceerd in:	2024
Onderwerpen:	Tạp chí Phát triển Khoa học & Công nghệ
Online toegang:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/251990
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!

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

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