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Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria
Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria
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Chemical and viability changes during fermentation and cold storage of fermented milk manufactured using yogurt and probiotic bacteria

Maria Regina Damin Eimy Minowa; Maria Regina Alcântara; Maricê Nogueira de Oliveira; World Congress of Food Science & Technology 13 2006 Nantes, France

Anais Ontario : International Union of Food Science & Technology, 2006

Ontario International Union of Food Science & Technology 2006

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Deste Autor:

  1. Damin, M
  2. Minowa, E
  3. Oliveira, M
  4. World Congress of Food Science & Technology
  5. Alcântara, M

Neste Assunto:

  1. Tecnologia De Alimentos
  2. Bactérias
  3. Leite Fermentado
  4. Iogurte
  5. Lactobacillus

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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