Chemical and sensory characteristics of set-type yogurts made from sheep, goat, and their mixed milks during refrigerated storage.

被引：0
|
作者：
Gursoy-Balci, A. C. [1 ]
Guler, Z. [1 ]
Park, Y. W. [2 ]
机构：
[1] Mustafa Kemal Univ, Antakya, Hatay, Turkey
[2] Ft Valley State Univ, Ft Valley, GA USA
来源：
JOURNAL OF DAIRY SCIENCE | 2010年 / 93卷
关键词：
sheep and goat milk; yogurts; chemical characteristics;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：336 / 336
页数：1
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