A 100-Year Review: Yogurt and other cultured dairy products
Author:
Publisher
American Dairy Science Association
Subject
Genetics,Animal Science and Zoology,Food Science
Reference322 articles.
1. Frequency of Listeria species in raw milk and traditional dairy products in Isfahan, Iran;Abdimoghadam;Iranian J. Nutr. Sci. Food Technol.,2015
2. Fat-free plain set yogurts fortified with various minerals;Achanta;Lebenson. Wiss. Technol.,2007
3. An outbreak of botulism in a family in Eastern Anatolia associated with eating süzme yoghurt buried under soil;Akdeniz;Scand. J. Infect. Dis.,2007
4. Fermented milks: Asia;Akuzawa,2003
5. Survival of acid adapted and non-acid adapted Salmonella Typhimurium in pasteurized orange juice and yogurt under different storage temperatures;Álvarez-Ordóñez;Food Sci. Technol. Int.,2013
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