Zobrazeno 1 - 1
of 1
pro vyhledávání: '"NIU Tian-jiao"'
Publikováno v:
Liang you shipin ke-ji, Vol 29, Iss 4, Pp 170-180 (2021)
In order to study the dynamic law of the quality change in low temperature yogurts,yogurts were stored at temperatures of 4 ℃,15 ℃,25 ℃ and 30 ℃ respectively,and the changes in protein level,fat level,acidity level,particle size,color,texture
Externí odkaz:
https://doaj.org/article/b72bf6c235284b7eb7a4658971969e40
