Work

Study on the Quality of Yoghurt Fermented at Low Temperature

Year: 2011

Type: article

Source: Zhongguo nainiu

Author: Gan Bo-zhong

Institution: China Agricultural University

Language: English

Topic: Probiotics and Fermented Foods

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Zero hunger

Open Access status: closed

OpenAlex ID: W2362574541

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