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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Hlavní autoři:	Liêu, Mỹ Đông, Đặng, Thị Kim Thúy, Nguyễn, Thuý Hương
Médium:	Článek
Jazyk:	Vietnamese
Vydáno:	2024
Témata:	Tạp chí Phát triển Khoa học & Công nghệ
On-line přístup:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/251990
Tagy:	Přidat tag Žádné tagy, Buďte první, kdo otaguje tento záznam!

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

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