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Publikováno v:
Техника и технология пищевых производств, Vol 50, Iss 2, Pp 252-260 (2020)
Introduction. The quality of fermented milk products directly depends on the bacterial starter cultures involved, which contain lactic acid microorganisms. One of the most effective ways to store bacterial ferments is freezing as it improves the sur
Externí odkaz:
https://doaj.org/article/1ecafc0ee18045f9afe7b7a49f9a34ff
