PROTECTIVE EFFECT OF FORTIFIED SKIM MILK AS SUSPENDING MEDIUM FOR FREEZE-DRYING OF DIFFERENT LACTIC-ACID BACTERIA

被引：20

作者：

SINHA, RN ^{[1
]}

DUDANI, AT ^{[1
]}

RANGANAT.B ^{[1
]}

机构：

[1] NATL DAIRY RES INST,KARNAL 132001,INDIA

来源：

关键词：

D O I：

10.1111/j.1365-2621.1974.tb02969.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：641 / 642

页数：2

共 8 条

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BRIGGS, CAE
[J]. JOURNAL OF GENERAL MICROBIOLOGY, 1955, 12 (03): : 503 - &
[2] GAVIN M, 1968, THESIS ZURICH
[3] MORICHI T, 1972, 56 ANN DAIR FED TOK, P42
[4] SOME FACTORS AFFECTING PRESERVABILITY OF FREEZE-DRIED BACTERIA
OBAYASHI, Y
ARAI, S
OTA, S
[J]. JOURNAL OF HYGIENE, 1961, 59 (01) : 77 - &
[5] PROOM H, 1951, P SOC APPL BACT, V14, P266
[6] SCHUBERT W. F., 1959, Queensland Journal of Agricultural Science, V16, P409
[7] SINHA R N, 1972, Journal of Food Science and Technology, V9, P85
[8] SINHA RN, 1970, 18 INT DAIR C