Influence of Lactic Acid Bacteria, Probiotic Cultures and pH Value in Fermented Yoghurt Drink to Sensory Quality

Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis- Czech Republic

doi 10.11118/actaun200957050291

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Abstract

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Categories

Biological Sciences

Date

January 1, 2009

Authors

Hana Šulcerová

Radka Burdychová

Publisher

Mendel University Press

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