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[会议论文] 作者：ElhamMahdian;,
来源：第十四届世界食品科技大会 年份：2008
In order to evaluation the effects of milk total solids on the growth of starter bacteria during fermentation,pasteurized skim milk was concentrated to 4 le...
[会议论文] 作者：ElhamMahdian;,
来源：第十四届世界食品科技大会 年份：2008
Type and amount of starter cultures are tow important factors influence the quality of concentrated yoghurt.The effects of type (CH1 and YC-380) and amount...
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