LACTASE AND STARTER CULTURE SURVIVAL IN HEATED AND FROZEN YOGURTS

被引：9

作者：

SPECK, ML

GEOFFRION, JW

机构：

来源：

JOURNAL OF FOOD PROTECTION | 1980年 / 43卷 / 01期

关键词：

D O I：

10.4315/0362-028X-43.1.26

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

引用

页码：26 / &

共 12 条

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[7] LACTASE ACTIVITY OF CULTURED AND ACIDIFIED DAIRY-PRODUCTS [J].

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[9] COMPARISON OF GROSS PROTEIN VALUE AND METABOLIZABLE ENERGY OF DRIED SKIM MILK AND DRIED YOGURT [J].

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[10]

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