THE EFFECTS OF DIFFERENT INCUBATION TEMPERATURES ON THE ACETALDEHYDE CONTENT AND VIABLE BACTERIA COUNTS OF BIO-YOGURT MADE FROM EWE'S MILK

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GULER AKIN M.B.

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Journal Paper

Paper Information

Journal: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY Year:2005 | Volume:58 | Issue:3 Page(s): 174-179

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Title

THE EFFECTS OF DIFFERENT INCUBATION TEMPERATURES ON THE ACETALDEHYDE CONTENT AND VIABLE BACTERIA COUNTS OF BIO-YOGURT MADE FROM EWE'S MILK

Author(s)

GULER AKIN M.B. | Issue Writer Certificate

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Not Registered.

Abstract

Cites

EVALUATION OF PROBIOTIC YOGHURT PRODUCED BY LACTOBACILLUS PARACASEI SSP. TOLERANS

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APA: Copy

GULER AKIN, M.B.. (2005). THE EFFECTS OF DIFFERENT INCUBATION TEMPERATURES ON THE ACETALDEHYDE CONTENT AND VIABLE BACTERIA COUNTS OF BIO-YOGURT MADE FROM EWE'S MILK. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, 58(3), 174-179. SID. https://sid.ir/paper/644783/en

Vancouver: Copy

GULER AKIN M.B.. THE EFFECTS OF DIFFERENT INCUBATION TEMPERATURES ON THE ACETALDEHYDE CONTENT AND VIABLE BACTERIA COUNTS OF BIO-YOGURT MADE FROM EWE'S MILK. INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY[Internet]. 2005;58(3):174-179. Available from: https://sid.ir/paper/644783/en

IEEE: Copy

M.B. GULER AKIN, “THE EFFECTS OF DIFFERENT INCUBATION TEMPERATURES ON THE ACETALDEHYDE CONTENT AND VIABLE BACTERIA COUNTS OF BIO-YOGURT MADE FROM EWE'S MILK,” INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, vol. 58, no. 3, pp. 174–179, 2005, [Online]. Available: https://sid.ir/paper/644783/en

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