Factors affecting the survival of Lactobacillus delbrueckii subsp. bulgaricus in the freezing process.
[In Japanese. / En japonais.]
Author(s) : HISATOMI C., WATANABE M., KOBAYASHI T., et al.
Type of article: Article
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 30008633
- Languages: Japanese
- Source: Transactions of the Japan Society of Refrigerating and Air Conditioning Engineers - vol. 29 - n. 3
- Publication date: 2012
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INFLUENCE OF FREEZING PROCESS ON VITALITY OF BA...
- Author(s) : KUZMINSKA M.
- Date : 1985
- Languages : Polish
- Source: Chlodnictwo - vol. 20 - n. 8
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Prawie wszystko o technologii chlodniczej zywno...
- Author(s) : POSTOLSKI J.
- Date : 2007
- Languages : Polish
- Source: Technika Chlodnicza i Klimatyzacyjna - vol. 14 - n. 10
- Formats : PDF
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OPTIMIZING THE QUALITY OF FROZEN FOODS.
- Author(s) : REID D. S.
- Date : 1990/07
- Languages : English
- Source: J. Food Technol. - vol. 44 - n. 7
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STUDIES OF THE QUALITY AND STABILITY OF SOME FR...
- Author(s) : TOMASICCHIO M.
- Date : 1990
- Languages : Italian
- Source: Ind. Conserve - vol. 65 - n. 3
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TEMPERATURE TOLERANCE FOR DEEP FROZEN FOODS.
- Author(s) : LEVETZOW R., SCHUTT-ABRAHAM I.
- Date : 1985/07
- Languages : German
- Source: Fleischwirtschaft - vol. 65 - n. 7
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