CyTA - Journal of Food
Volume 16, 2018 - Issue 1
Article
Development of a dynamic prediction model for shelf-life evaluation of yogurt by using physicochemical, microbiological and sensory parameters
Desarrollo de un modelo de predicción dinámico para evaluar el tiempo de almacenamiento de yogurt empleando parámetros fisicoquímicos, microbiológicos y sensoriales
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Kiran ThakurSchool of Food Science and Engineering, Hefei University of Technology, Hefei, Chinahttp://orcid.org/0000-0001-8441-6537View further author information
http://orcid.org/0000-0001-8441-6537View further author information, Jie QuSchool of Food Science and Engineering, Hefei University of Technology, Hefei, Chinahttp://orcid.org/0000-0001-6979-6623View further author information
http://orcid.org/0000-0001-6979-6623View further author information, Jun-Jun ShiSchool of Food Science and Engineering, Hefei University of Technology, Hefei, Chinahttp://orcid.org/0000-0002-6839-358XView further author information
http://orcid.org/0000-0002-6839-358XView further author information, , & Zhao-Jun WeiSchool of Food Science and Engineering, Hefei University of Technology, Hefei, ChinaCorrespondence[email protected]
http://orcid.org/0000-0003-1729-209XView further author information
http://orcid.org/0000-0003-1729-209XView further author information show all