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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书目详细资料
Những tác giả chính:	Liêu, Mỹ Đông, Đặng, Thị Kim Thúy, Nguyễn, Thuý Hương
格式:	Bài viết
语言:	Vietnamese
出版:	2024
主题:	Tạp chí Phát triển Khoa học & Công nghệ
在线阅读:	https://scholar.dlu.edu.vn/thuvienso/handle/DLU123456789/251990
标签:	添加标签没有标签, 成为第一个标记此记录!

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

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