PROPERTIES OF ICE-CREAM FORTIFIED WITH ZINC AND LACTOBACILLUS CASEI.
| Autor: | Gheisari, Hamid R.1 ghaisari@shirazu.ac.ir, Ahadi, Leila2, Khezli, Sanaz2, Dehnavi, Tayebeh3 |
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| Zdroj: | Acta Scientiarum Polonorum. Technologia Alimentaria. Oct-Dec2016, Vol. 15 Issue 4, p367-377. 11p. |
| Databáze: | Academic Search Ultimate |
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