Proceedings of the Korean Society for Food Science of Animal Resources Conference (한국축산식품학회:학술대회논문집)
- 2003.06a
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- Pages.174-174
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- 2003
Physico-Chemical and Sensory Properties of Liquid Type Yogurt with Lactobacillus casei 911LC based on Fermenting Time
- Ko, In-Ho (Department of Food Science and Technology, Sejong University) ;
- Wang, Mi-Kyung (Department of Food Science and Technology, Sejong University) ;
- Jeon, Byung-Ju (Department of Food Science and Technology, Sejong University) ;
- Kwak, Hae-Soo (Department of Food Science and Technology, Sejong University)
- Published : 2003.06.13
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