Effect of Selected Yogurt Cultures on the Concentration of Orotic Acid, Uric Acid and A Hydroxymethylglutaric-Like Compound in Milk After Fermentation

✍ Scribed by R. J. HAGGERTY; L. O. LUEDECKE; C. W. NAGEL; L. K. MASSEY

• Book ID: 108810351
• Publisher: Institute of Food Technologists
• Year: 1984
• Tongue: English
• Weight: 260 KB
• Volume: 49
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1984.tb10426.x