Return to search

Probiotic lactobacilli as a soy yogurt starter culture - microbiological, chemical and sensory analyses /

Thesis (M.S.)--University of Missouri-Columbia, 2004. / Typescript. Includes bibliographical references (leaves 116-131). Also available on the Internet.

Identiferoai:union.ndltd.org:OCLC/oai:xtcat.oclc.org:OCLCNo/60526335
Date January 2004
CreatorsWang, Chia-Lin,
Source SetsOCLC
LanguageEnglish
Detected LanguageEnglish
TypeElectronic books
Sourcefree to MU campus, to others for purchase

Page generated in 0.0015 seconds