Data/hora: 10/06/2024 04:59:59

Provedor de dados: | 19
País: | Japan

Título:

熟酥調整時の加熱条件およびクリームの乳酸発酵が醍醐中α-トコフェロール含量と収率に及ぼす影響

Effect of Heating Condition at Jukuso Making Process and Fermentation of Cream with Lactic Acid Bacteria on the Yield Content of α-Tocopherol in Daigo

Autores: | 有賀, 秀子; 岡崎, 正典; 山田, 将崇; Ariga, Hideko; Okazaki, Masanori; Yamada, Masataka.
Data: | 1992
Ano: | 1992
Idioma: | Japonês
Identificador: | http://ir.obihiro.ac.jp/dspace/handle/10322/1868
Editor: | 日本酪農科学会
Formato: | application/pdf