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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Bibliografske podrobnosti
Những tác giả chính:	Liêu, Mỹ Đông, Đặng, Thị Kim Thúy, Nguyễn, Thuý Hương
Format:	Bài viết
Jezik:	Vietnamese
Izdano:	2024
Teme:	Tạp chí Phát triển Khoa học & Công nghệ
Online dostop:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/251990
Oznake:	Označite Brez oznak, prvi označite!

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

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