ShareYogurt ice cream as a carrier of lactic amid bacteria. Factors affecting the survival of lactic acid bacteria in ice cream medium.
Lody jogurtowe nosnikiem bakterii fermentacji mlekowej Czynniki warunkujace ich przezywalnosc w medium lodowym.
Author(s) : SZOSLAND-FALTYN A., KROLASIK J., POLAK E.
Type of article: Article
Details
- Original title: Lody jogurtowe nosnikiem bakterii fermentacji mlekowej Czynniki warunkujace ich przezywalnosc w medium lodowym.
- Record ID : 30008340
- Languages: Polish
- Source: Chlodnictwo - vol. 48 - n. 7
- Publication date: 2013/07
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Indexing
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Themes:
Food quality and safety. Microbiology;
Milk and dairy products;
Ice creams - Keywords: Yoghurt; Bacteria; Survival; Ice cream; Lactic acid
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- Date : 1997/03
- Languages : English
- Source: Calif. Agric. - vol. 51 - n. 2
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Combined effect of reuterin and lactic acid bac...
- Author(s) : ARQUÉS J. L., RODRÍGUEZ E., NUÑEZ M., et al.
- Date : 2011/03
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 22 - n. 3-4
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Irradiated or aseptically prepared frozen dairy...
- Author(s) : DONG F. M., HASHISAKA A. E., RASCO B. A., EINSTEIN M. A., MAR D. R., AKER S. N.
- Date : 1992
- Languages : English
- Source: J. am. diet. Assoc. - vol. 92 - n. 6
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Factors affecting flavour of whey as an ingredi...
- Author(s) : LIVNEY Y. D., BRADLEY R. L. Jr
- Date : 1994
- Languages : English
- Source: Cult. Dairy Prod. J. - vol. 29 - n. 4
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Food gelatin: a versatile raw material with mul...
- Author(s) : ROTHER J.
- Date : 1994
- Languages : German
- Source: Molk.-Ztg. Welt Milch - vol. 48 - n. 7
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