1. Influence of temperature of incubation on the physico-chemical and sensory quality of yogurt;Cho-Ah-Ying;Cult. Dairy Prod. J.,1990
2. Response of lactic acid bacteria to oxygen;Condon;FEMS Microbiol. Rev.,1987
3. Modern trends in the manufacture of yoghurt;Driessen;Int. Dairy Fed. Bull.,1984
4. Evidence that Lactobacillus bulgaricus in yogurt is stimulated by carbon dioxide produced by Streptococcus thermophilus;Driessen;Neth. Milk Dairy J.,1982
5. Codex Alimentarius: Code of Principles Concerning Milk and Milk Products, International Standards for Milk products and International Individual Standards for Cheese,1984