Physico-chemical and sensory properties of liquid-type yogurt with Lactobacillus casei 00692

被引：0
|
作者：
Jeon, B. J. [1 ]
Seok, J. S. [1 ]
Kwak, H. S. [1 ]
机构：
[1] Sejong Univ, Seoul, South Korea
来源：
JOURNAL OF DAIRY SCIENCE | 2004年 / 87卷
关键词：
fermentation time; liquid-type yogurt; lactobacillus casei;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：387 / 387
页数：1
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