EFFECT OF DIFFERENT INCUBATION TEMPERATURES ON THE MICROFLORA, CHEMICAL COMPOSITION AND SENSORY CHARACTERISTICS OF BIO-YOGURT.
| Autor: | Akin, M. S.1 sakin@harran.edu.tr, Güler-Akin, M. B.1 mutluakin@harran.edu.tr |
|---|---|
| Zdroj: | Italian Journal of Food Science / Rivista Italiana di Scienza degli Alimenti. 2005, Vol. 17 Issue 1, p67-74. 8p. 3 Charts. |
| Databáze: | Academic Search Ultimate |
| Externí odkaz: |
|