Influence of starter culture and incubation temperature on the physicochemical, microbiological and sensory properties of set yoghurt.
1st International Congress on Food Technology,, Antalya, Turkey, 3 - 06 November 2010, pp.189, (Summary Text)
- Publication Type: Conference Paper / Summary Text
- City: Antalya
- Country: Turkey
- Page Numbers: pp.189
- Akdeniz University Affiliated: Yes