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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Dades bibliogràfiques
Autors principals:	Liêu, Mỹ Đông, Đặng, Thị Kim Thúy, Nguyễn, Thuý Hương
Format:	Article
Idioma:	Vietnamese
Publicat:	2024
Matèries:	Tạp chí Phát triển Khoa học & Công nghệ
Accés en línia:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/251990
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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

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