Biotechnology of yogurt producing with specialized fermentation starters: safety indicators assessment

Autor: Aigul Alipbekova, Zhanar Kenzheyeva, Masimzhan Velyamov, Gulzhamal Dyuskalieva, Aigul Mustafaeva, Zhanar Kudiyarova

Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 42, Article number: e31221, Published: 03 SEP 2021
Food Science and Technology, Issue: ahead, Published: 03 SEP 2021
Food Science and Technology (2021)

We are what we are eating. It is critically important to know you are eating a safe and quality meal. And the big companies have not to be excluded. Checking of the manufacturing technologies can show points which need more attention for getting a us

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http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100709