학술대회자료
Physico-Chemical and Sensory Properties of Liquid Type Yogurt with Lactobacillus casei 911LC based on Fermenting Time
Physico-Chemical and Sensory Properties of Liquid Type Yogurt with Lactobacillus casei 911LC based on Fermenting Time
- 한국축산식품학회
- 학술대회논문집
- 2003년도 제31차 춘계 학술대회
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2003.06174 - 174 (1 pages)
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