ShareTHE NUMBER OF VIABLE BACTERIA IN YOGURTS.
[In German. / En allemand.]
Author(s) : ROHM H., LECHNER F.
Type of article: Article
Summary
THE RESULTS OF SEVERAL MICROBIOLOGICAL ANALYSIS OF VARIOUS SAMPLES OF YOGURTS, CARRIED OUT BEFORE OR AFTER STORAGE AT 278 OR 283 K (5 OR 10 DEG C) ARE PRESENTED. THE GROWTH IN THE NUMBER OF STREPTOCOCCUS AND LACTOBACILLUS IN YOGURTS, IS STUDIED WITH REFERENCE TO AUSTRIAN REGULATIONS. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-241934.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1989-1927
- Languages: German
- Source: Ernährung - vol. 12 - n. 8-9
- Publication date: 1988
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Regulations; Microbiology; Yoghurt; Chilling; Austria
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