Lactic acid fermentation of pasteurized and powdered milk and optimizing the factors affecting the fermentation process

Lactic acid fermentation of pasteurized and powdered milk and optimizing the factors affecting the fermentation process

A Thesis submitted to BRAC University in partial fulfillment of the requirements for the Bachelors degree in Microbiology

Detalhes bibliográficos
Autor principal:	Sharar, Nowshin Shyara
Outros Autores:	Choudhury, Dr. Naiyyum
Formato:	Tese
Idioma:	English
Publicado em:	BRAC University 2014
Assuntos:	Microbiology
Acesso em linha:	http://hdl.handle.net/10361/3037

Internet

http://hdl.handle.net/10361/3037