Physicochemical and Microbial Changes in Yogurts Produced Under Different Pressure and Temperature Conditions

AuthID
 P-00P-QMK
8
Author(s)
Lopes da Silva, JAL
·
Document Type
Article
Year published
2019
Published
in LWT-FOOD SCIENCE AND TECHNOLOGY, ISSN: 0023-6438
Volume: 99, Pages: 423-430 (8)
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Scopus®
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Publication Identifiers
Scopus: 2-s2.0-85054430608
Wos: WOS:000450375100055
Source Identifiers
ISSN: 0023-6438
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