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NTIS 바로가기Asian-Australasian journal of animal sciences, v.18 no.1, 2005년, pp.102 - 106
Ko, I.H. (Department of Food Science and Technology, Sejong University) , Wang, M.K. (Department of Food Science and Technology, Sejong University) , Jeon, B.J. (Department of Food Science and Technology, Sejong University) , Kwak, H.S. (Department of Food Science and Technology, Sejong University)
This study was carried out to find the attributes for liquid-type yogurt with Lactobacillus casei 911LC during 72 h fermentation at
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