Viability of lactic acid bacteria and sensory evaluation in Cinnamomum verum and Allium sativum-bio- yogurts made from camel and cow milk.

A.S., Shori, A.B., & Baba, (2012) Viability of lactic acid bacteria and sensory evaluation in Cinnamomum verum and Allium sativum-bio- yogurts made from camel and cow milk. pp. 50-55.

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Item Type: Article
Uncontrolled Keywords: Viability of lactic acid bacteria and sensory evaluation in Cinnamomum verum and Allium sativum-bio
Subjects: Q Science
Depositing User: MR. ADNAN YAHYA
Date Deposited: 17 Mar 2013
Last Modified: 17 Mar 2013
URI: http://repository.um.edu.my/id/eprint/90944

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