Artigo · Revista · 2024

ASSESSMENT OF THE QUALITY OF YOGHURT PRODUCED FROM GOAT MILK USING NATURAL AND ARTIFICIAL STARTER CULTURE AS A FUNCTION OF STORAGE TIME

J. O. Ayodele, I. K. Omoniyi, Iyun O.R.A., U. A. Oyibo, A. Idris

Journal of Chemical Society of Nigeria

• Acesso aberto · Diamante

Lê-lo10.46602/jcsn.v49i6.1022