Influence of culture activity on aroma components in yoghurts produced from goat's and cow's milk

  • R. Božanić, Lj. Tratnik, M. Hruškar
  • Acta Alimentaria, May 2003, Akademiai Kiado
  • DOI: 10.1556/aalim.32.2003.2.4

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http://dx.doi.org/10.1556/aalim.32.2003.2.4