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

[31] GREIFF D, 1971, CULTURE COLLECTIONS, P287
[32] HANAFUSA JV, 1985, FUNDAMENTALS APPL FR, P59
[33] ADVENTITIOUS CHEMISTRY AT REDUCED WATER ACTIVITIES - FREE-RADICALS AND POLYHYDROXY AGENTS
HECKLY, RJ
QUAY, J
[J]. CRYOBIOLOGY, 1983, 20 (05) : 613 - 624
[34] EFFECTS OF PH ON THE THERMAL PRECIPITATION OF PROTEINS IN ACID AND SWEET CHEESE WHEYS
HILL, AR
IRVINE, DM
[J]. CANADIAN INSTITUTE OF FOOD SCIENCE AND TECHNOLOGY JOURNAL-JOURNAL DE L INSTITUT CANADIEN DE SCIENCE ET TECHNOLOGIE ALIMENTAIRES, 1988, 21 (04): : 386 - 389
[35] Ishibashi N., 1985, Refrigeration Science and Technology, V1, P227
[36] JABARIT A, 1969, LAIT, V483, P160
[37] Kilara A., 1976, Cultured Dairy Products Journal, V11, P8
[38] METHOD FOR THE PREPARATION OF STABILE MICROENCAPSULATED LACTIC-ACID BACTERIA
KIM, HS
KAMARA, BJ
GOOD, IC
ENDERS, GL
[J]. JOURNAL OF INDUSTRIAL MICROBIOLOGY, 1988, 3 (04): : 253 - 257
[39] Krasnikova L. V., 1978, Applied Biochemistry and Microbiology, V14, P319
[40] REVIEWS OF PROGRESS OF DAIRY SCIENCE - CHEESE STARTERS
LAWRENCE, RC
THOMAS, TD
TERZAGHI, BE
[J]. JOURNAL OF DAIRY RESEARCH, 1976, 43 (01) : 141 - 193