Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurt
- 19 January 2006
- journal article
- Published by Wiley in International Journal of Dairy Technology
- Vol. 59 (1), 8-11
- https://doi.org/10.1111/j.1471-0307.2006.00216.x
Abstract
No abstract availableKeywords
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