ShareThe survival of culture bacteria in fresh and freeze-dried AB yogurts.
Author(s) : RYBKA S., KAILASAPATHY K.
Type of article: Article
Summary
Comparison of the sensitivity of several strains of Lactobacillus acidophilus, Bifidobacterium and Streptococcus thermophilus during storage of fresh and freeze-dried yoghurts. Characterization of the strains that were most suitable for freeze-drying and storage of yoghurts.
Details
- Original title: The survival of culture bacteria in fresh and freeze-dried AB yogurts.
- Record ID : 1996-3114
- Languages: English
- Source: Aust. J. Dairy Technol. - vol. 50 - n. 2
- Publication date: 1995
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Indexing
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