Production of yoghurt from sheep's milk which had been concentrated by reverse osmosis and stored frozen. 2. Compositional, microbiological, sensory and physical characteristics of yoghurt

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

• Book ID: 116169097
• Publisher: Elsevier Science
• Year: 1996
• Tongue: English
• Weight: 728 KB
• Volume: 29
• Category: Article
• ISSN: 0963-9969
• DOI: 10.1016/0963-9969(96)83273-x