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Cite This Article
YAYGIN, H. (1994). Importance of L(+) and D(-) Lactic Acid in Fermented Milk Products. Mediterranean Agricultural Sciences, Cilt: 7 - Sayı: 1, 108–113. https://ajindex.com/articles/123875
Journals / Mediterranean Agricultural Sciences / 1994 / Cilt: 7 - Sayı: 1
Importance of L(+) and D(-) Lactic Acid in Fermented Milk Products
- Pages
- 108–113
- Publication Date
- 1994-12-01
- DOI
- —
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