Changes of quality in yoghurt produced under magnetic field effect during fermentation and storage processes
Gökhan Akarca, Ayşe Janseli Denizkara
Topics & Concepts
Titratable acidSyneresisChemistryAcetoinFermentationFood scienceDiacetylLactic acidAcetaldehydeOrganic acidEthanolBiochemistryBacteriaGeneticsBiologyMeat and Animal Product QualityFood Industry and Aquatic BiologyFood Quality and Safety Studies