Production of yoghurt from sheep's milk which had been concentrated by reverse osmosis and stored frozen. 1. Physicochemical, microbiological and physical stability characteristics of concentrates

✍ Scribed by Leandros P Voutsinas; Maria C Katsiari; Christophoros P Pappas; Helen Mallatou

• Book ID: 116169096
• Publisher: Elsevier Science
• Year: 1996
• Tongue: English
• Weight: 791 KB
• Volume: 29
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/0963-9969(96)83272-8