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Comparative studies on the nutritional and physicochemical properties of yoghurts from cows', goats', and camels' milk powder

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Affiliation of Author(s):食品与生物工程学院

ISSN No.:09586946

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Pre One:Physicochemical properties of bacterial cellulose from a strain of Komagataeibacter intermedius and analytical studies on its application

Next One:Isolation and screening of high-quality lactic acid bacteria and yeast strains in kefir grains and preparation of kefir compound fermentation starter

王亮

Gender:Male Education Level:With Certificate of Graduation for Doctorate Study Alma Mater:四川大学 Degree:doctor Status:Employed School/Department:食品与生物工程学院

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