Open AccessPhysicochemical, Microbial, and Sensory Properties of Yogurt with Ulmus davidiana var. japonica During Storage
Author(s) -
Joungjwa Ahn
Publication year - 2014
Publication title -
the korean journal of community living science
Language(s) - English
Resource type - Journals
eISSN - 2287-5190
pISSN - 1229-8565
DOI - 10.7856/kjcls.2014.25.4.601
Subject(s) - food science , sensory system , chemistry , japonica , significant difference , biology , botany , mathematics , statistics , neuroscience
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