Optimising the total fat, saturated fat and choleterol reduction in prawn by lactobacillus acidophilus yoghurt using response surface method

Optimising the total fat, saturated fat and choleterol reduction in prawn by lactobacillus acidophilus yoghurt using response surface method

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Bibliographic Details
Main Author: Muhd Fauzi Safian Assoc. Prof
Corporate Authors: Institut Penyelidikan, Pembangunan dan Pengkomersilan, Institute of research, development and commercialisation
Other Authors: Zainal Samicho
Format: Unknown
Published: Shah Alam, Selangor Universiti Teknologi MARA. Institut Penyelidikan, Pembangunan dan Pengkomersilan 2006
Subjects:
Lactobacillus
Lactobacillus acidophilus
Online Access:Click Here to View Status and Holdings.
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