Effect of ripening cream with Streptococcus lactis subsp. diacetilactis on the flavour of ghee (clarified butterfat)
Yadav, Jagjit S., Srinivasan, R. AppacharТом:
52
Мова:
english
Журнал:
Journal of Dairy Research
DOI:
10.1017/s002202990002450x
Date:
November, 1985
Файл:
PDF, 445 KB
english, 1985