Effects of heating condition at Jukuso making process and fermentation of cream with lactic acid bacteria on the yield and content of alpha-tocopherol in Daigo
1992
Ariga, H. (Obihiro Univ. of Agriculture and Veterinary Medicine, Hokkaido (Japan)) | Okazaki, M. | Yamada, M.
AGROVOC Keywords
Bibliographic information
Pagination
pp. 167-172
Other Subjects
Cultured milk/ lactic fermentation; Lait fermente/ fermentation lactique; Productos lacteos; Tratamiento termico; Leche fermentada/ fermentacion lactica
Language
Japanese
Note
Summaries (En, Ja)
3 tables; 2 fig.; 8 ref
Type
Summary
1995-08-15
AGRIS AP
Data Provider
This bibliographic record has been provided by Agriculture, Forestry and Fisheries Research Information Technology Center
If you notice any incorrect information relating to this record, please contact us at [email protected]