[ 한국식품위생안전성학회지 ] Vol.24, No.4 | 2009
Study on the Quality of Market Dahi Compared to Laboratory Made Dahi
Study on the Quality of Market Dahi Compared to Laboratory Made Dahi
Keyword : Physico-chemical, Microbial quality, dahi
Author's : A. L. Shekh1, A. Wadud1, M. A. Islam1, S. M. E. Rahman2 , M. M. Sarkar3, Tian Ding2, Jae-Ho Choi2, and Deog-Hwan Oh2*
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