INGREDIENT SELECTION CRITERIA FOR PROBIOTIC MICRO-ORGANISMS IN FUNCTIONAL DAIRY FOOD

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CHARTERIS W.P.

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Journal Paper

Paper Information

Journal: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY Year:1998 | Volume:51 | Issue:4 Page(s): 123-136

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Information Journal Paper

Title

INGREDIENT SELECTION CRITERIA FOR PROBIOTIC MICRO-ORGANISMS IN FUNCTIONAL DAIRY FOOD

Author(s)

CHARTERIS W.P. | Issue Writer Certificate

Keywords

Not Registered.

Abstract

Cites

ISOLATION AND MICROENCAPSULATION OF LACTOBACILLUS SPP. FROM CORN SILAGE FOR PROBIOTIC APPLICATION

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APA: Copy

CHARTERIS, W.P.. (1998). INGREDIENT SELECTION CRITERIA FOR PROBIOTIC MICRO-ORGANISMS IN FUNCTIONAL DAIRY FOOD. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 51(4), 123-136. SID. https://sid.ir/paper/592612/en

Vancouver: Copy

CHARTERIS W.P.. INGREDIENT SELECTION CRITERIA FOR PROBIOTIC MICRO-ORGANISMS IN FUNCTIONAL DAIRY FOOD. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY[Internet]. 1998;51(4):123-136. Available from: https://sid.ir/paper/592612/en

IEEE: Copy

W.P. CHARTERIS, “INGREDIENT SELECTION CRITERIA FOR PROBIOTIC MICRO-ORGANISMS IN FUNCTIONAL DAIRY FOOD,” INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol. 51, no. 4, pp. 123–136, 1998, [Online]. Available: https://sid.ir/paper/592612/en

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