THE INFLUENCE OF STARTER CULTURES ON CONSUMER PROPERTIES OF YOGHURT
The article analyses the influence of starter cultures and lactic acid bacteria on technological processes, consumer characteristics, quality and safety of yogurt.
Guardat en:
| Autors principals: | , |
|---|---|
| Format: | Artigo |
| Idioma: | Russo |
| Publicat: |
North-Caucasus Federal University
2022-10-01
|
| Col·lecció: | Современная наука и инновации |
| Matèries: | |
| Accés en línia: | https://msi.elpub.ru/jour/article/view/743 |
| Etiquetes: |
Sense etiquetes, Sigues el primer a etiquetar aquest registre!
|