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Volumn 48, Issue 4, 2004, Pages 437-441

Role of the proportion of yoghurt bacterial strains in milk souring and the formation of curd qualitative characteristics

Author keywords

Acidity; Quality; Shelf life; Yoghurt

Indexed keywords

LACTIC ACID; YOGHURT;

EID: 15744394689     PISSN: 00424870     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article
Times cited : (15)

References (16)
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  • 3
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  • 12
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.