MICROBIAL AND PROCESSING CRITERIA FOR PRODUCTION OF PROBIOTICS: A REVIEW

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KOSIN B.; RAKSHIT S.K.

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Journal Paper

Paper Information

Journal: FOOD TECHNOLOGY AND BIOTECHNOLOGY Year:2006 | Volume:44 | Issue:3 Page(s): 371-379

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Information Journal Paper

Title

MICROBIAL AND PROCESSING CRITERIA FOR PRODUCTION OF PROBIOTICS: A REVIEW

Author(s)

KOSIN B. | RAKSHIT S.K. | Issue Writer Certificate

Keywords

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Abstract

Cites

PRODUCTION AND STORAGE OF SYNBIOTIC YOGURT

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APA: Copy

KOSIN, B., & RAKSHIT, S.K.. (2006). MICROBIAL AND PROCESSING CRITERIA FOR PRODUCTION OF PROBIOTICS: A REVIEW. FOOD TECHNOLOGY AND BIOTECHNOLOGY, 44(3), 371-379. SID. https://sid.ir/paper/641066/en

Vancouver: Copy

KOSIN B., RAKSHIT S.K.. MICROBIAL AND PROCESSING CRITERIA FOR PRODUCTION OF PROBIOTICS: A REVIEW. FOOD TECHNOLOGY AND BIOTECHNOLOGY[Internet]. 2006;44(3):371-379. Available from: https://sid.ir/paper/641066/en

IEEE: Copy

B. KOSIN, and S.K. RAKSHIT, “MICROBIAL AND PROCESSING CRITERIA FOR PRODUCTION OF PROBIOTICS: A REVIEW,” FOOD TECHNOLOGY AND BIOTECHNOLOGY, vol. 44, no. 3, pp. 371–379, 2006, [Online]. Available: https://sid.ir/paper/641066/en

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