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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Bibliografiska uppgifter
Huvudupphovsmän:	Liêu, Mỹ Đông, Đặng, Thị Kim Thúy, Nguyễn, Thuý Hương
Materialtyp:	Artikel
Språk:	Vietnamese
Publicerad:	2024
Ämnen:	Tạp chí Phát triển Khoa học & Công nghệ
Länkar:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/251990
Taggar:	Lägg till en tagg Inga taggar, Lägg till första taggen!

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

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