Ensuring of the stability of yogurt quality till the sell-by date with the aid of the starter culture AiBi® series LbS 22.50 LOW
- Authors: - -
- Issue: No 12 (2017)
- Pages: 24-25
- Section: Articles
- URL: https://journals.eco-vector.com/1019-8946/article/view/329030
- ID: 329030
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