Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt (Englisch)
- Neue Suche nach: Jia, Ru
- Neue Suche nach: Chen, Han
- Neue Suche nach: Chen, Hui
- Neue Suche nach: Ding, Wu
- Neue Suche nach: Jia, Ru
- Neue Suche nach: Chen, Han
- Neue Suche nach: Chen, Hui
- Neue Suche nach: Ding, Wu
In:
Journal of Dairy Science
;
99
, 1
;
221-227
;
2015
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ISSN:
- Aufsatz (Zeitschrift) / Elektronische Ressource
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Titel:Effects of fermentation with Lactobacillus rhamnosus GG on product quality and fatty acids of goat milk yogurt
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Beteiligte:
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Erschienen in:Journal of Dairy Science ; 99, 1 ; 221-227
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Verlag:
- Neue Suche nach: American Dairy Science Association
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Erscheinungsdatum:09.09.2015
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Format / Umfang:7 pages
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ISSN:
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DOI:
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Medientyp:Aufsatz (Zeitschrift)
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Format:Elektronische Ressource
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Sprache:Englisch
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Schlagwörter:
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Datenquelle:
Inhaltsverzeichnis – Band 99, Ausgabe 1
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