首页> 外文OA文献 >Physico-chemical and sensory characterizations of three types of 'dèguè', a local fermented drink made from milk in Benin

【2h】

Physico-chemical and sensory characterizations of three types of 'dèguè', a local fermented drink made from milk in Benin

机译：Physico-Chemical和Sensory表征三种类型的“Dèguè”，贝宁牛奶制成的当地发酵饮料

代理获取

本网站仅为用户提供外文OA文献查询和代理获取服务，本网站没有原文。下单后我们将采用程序或人工为您竭诚获取高质量的原文，但由于OA文献来源多样且变更频繁，仍可能出现获取不到、文献不完整或与标题不符等情况，如果获取不到我们将提供退款服务。请知悉。

页面导航

著录项
引文网络
相似文献
相关主题

著录项

作者

展开▼
作者单位

展开▼
年度 2014
总页数
原文格式 PDF
正文语种
中图分类

相似文献

外文文献
专利

1. Physico-chemical and sensory characterizations of three types of "dèguè", a local fermented drink made from milk in Benin [J] . C.K. Tchekessi Célestin, Bokossa Auréole, Adigun Nadège, International Journal of Biosciences . 2014,第3期

机译：贝宁三种用牛奶制成的发酵饮料“dèguè”的理化和感官特性
2. Co-culturing of probiotics influences the microbial and physico-chemical properties but not sensory quality of fermented dairy drink made from goats' milk [J] . Ranadheera C. Senaka, Evans Craig A., Adams Michelle, Small Ruminant Research . 2016,第Null期

机译：益生菌的共培养会影响微生物和理化性质，但不会影响由山羊奶制成的发酵乳饮料的感官质量
3. Molecular Characterization of Non-lactic Bacteria in Lactic Fermented Tigernut-milk Drink and Effect of Ambient and Refrigeration Temperature Storage on Sensory Properties of the Drink Spiced with Ginger and Garlic [J] . N. Maduka British Microbiology Research Journal . 2017,第2期

机译：乳酸发酵虎纹豆浆饮料中非乳酸菌的分子表征以及环境温度和冷藏温度对生姜和大蒜调味饮料的感官特性的影响
4. THE PHYSICO-CHEMICAL AND SENSORY QUALITIES OF KIMCH1-FERMENTED SAUSAGES WITH DIFFERENT PART OF KIMCHI-ADDITIVES [C] . Zehong Zhang, rnFuyuan Liu, rnYunwen Wang, Proceedings of 53rd International Congress of Meat Science and Technology . 2007

机译：泡菜添加剂不同部分的泡菜发酵香肠的理化和感官质量
5. Supplementation of Beverage, Yogurt and Probiotic Fermented Milk with Lentil Flour and Pea Flour and Study of their Microbial, Physical and Sensory Properties after Production and During Storage. [D] . Zare, Fatemeh. 2011

机译：用扁豆粉和豌豆粉补充饮料，酸奶和益生菌发酵乳，并研究其生产后和储存期间的微生物，物理和感官特性。
6. Effect of carbon dioxide on sensory attributes physico-chemical parameters and viability of Probiotic L. helveticus MTCC 5463 in fermented milk [O] . Nihir Shah, J. B. Prajapati 2014

机译：二氧化碳对发酵乳中益生瑞士乳杆菌MTCC 5463的感官属性理化参数和活力的影响
7. Production and microbiological evaluation of three types of "Dèguè", a local fermented drink made from milk in Benin [O] . Tchekessi, Célestin, Bokossa, Auréole, Agbangla, Clément, 2014

机译：贝宁三种由牛奶制成的本地发酵饮料“Dèguè”的生产和微生物学评估

Physico-chemical and sensory characterizations of three types of 'dèguè', a local fermented drink made from milk in Benin

著录项

引文网络

相似文献

相关主题

期刊订阅