Comparison on commercial Caspian Sea yogurt starters and combined of bacteria strains used to make yogurt
碩士 === 國立嘉義大學 === 動物科學系研究所 === 99 === The purpose of this study was to investigate the commercial Caspian Sea yogurt starters and the combination of starters of Lactococcus lactis subsp. cremoris BCRC 12585 and Acetobacter orientaris FA BCRC 10382 for making yoghurt-like products. Commercial Caspian...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2011
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/54991526518588050412 |