Československá hygiena 1972, 17(4-5):141-149

The changes in the contents of contaminating microorganisms during fermentation of yoghurt

Fridrich Görner, H. Šimkovicová, M. Zdichavská

Keywords: food contamination; yogurt; fermentation

Published: April 1, 1972  Show citation

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Görner F, Šimkovicová H, Zdichavská M. The changes in the contents of contaminating microorganisms during fermentation of yoghurt. Československá hygiena. 1972;17(4-5):141-149.
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