THE FREEZE-DRYING OF LACTIC-ACID BACTERIA - A REVIEW

被引：110

作者：

CHAMPAGNE, CP

GARDNER, N

BROCHU, E

BEAULIEU, Y

机构：

来源：

CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES | 1991年 / 24卷 / 3-4期

关键词：

D O I：

10.1016/S0315-5463(91)70034-5

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

引用

页码：118 / 128

页数：11

共 67 条

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