JUSTIFICATION OF THE SHELF LIFE OF DAIRY PRODUCTS BASED ON GOAT’S MILK.

Autor:	A., Nadirova Sanam, A., Sinyavskiy Yuriy
Předmět:	STREPTOCOCCUS thermophilus DAIRY products BACTERIAL cell walls FERMENTED milk YOGURT LACTIC acid bacteria LACTOBACILLUS fermentum PEPTIDOGLYCAN hydrolase
Zdroj:	Eurasian Journal of Applied Biotechnology; 2023, Issue 2, p29-37, 9p
Databáze:	Complementary Index
Externí odkaz:	Zobrazit plný text záznamu