A study on the manufacture of goat milk yogurt using single and mixed strains of lactic acid starters
碩士 === 東海大學 === 食品科學系 === 90 === The purpose of this research is to study the manufacture of goat milk yogurt by using single or mixed strains of Lactobacillus bulgaricus(CCRC 14009), Streptococcus thermophilus (CCRC 12257), Lactobacillus acidophilus (CCRC 10695), Lactobacillus casei (CCRC 10697),...
| Main Authors: | , |
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/67831075726769648269 |