Carbonated yogurt-sensory properties and consumer acceptance

Carbonated yogurt-sensory properties and consumer acceptance

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Detalles Bibliográficos
Publicado en:	Journal of Dairy Science
Autor principal:	Karagül-Yüceer, Y.
Formato:	Sin ejemplares
Lenguaje:	Inglés
Colección:	Journal of Dairy Science v. 82, no. 7 (1999), p. 1394-1398
Materias:	Alimentos Productos lácteos Yogur Propiedades organolépticas Consumidores Dióxido de carbono Carbonatación
Publicación relacionada:	Contenido en: Journal of Dairy Science

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