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Effect of High Pressure Treatment on Viability of Lactobacillus Delbrueckii ssp. Bulgaricus, Streptococcus Thermophilus, and L. Acidophilus and the pH of Fermented Milk

Shah, Nagendra P, Tsangalis, Dimitri, Donkor, Osaana ORCID: 0000-0001-9565-9024 and Versteeg, Kees (2008) Effect of High Pressure Treatment on Viability of Lactobacillus Delbrueckii ssp. Bulgaricus, Streptococcus Thermophilus, and L. Acidophilus and the pH of Fermented Milk. Milchwissenschaft - Milk Science International, 63 (1). pp. 11-14. ISSN 0026-3788

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Item Type: Article
Uncontrolled Keywords: ResPubID15475
Subjects: Faculty/School/Research Centre/Department > Institute for Sustainability and Innovation (ISI)
FOR Classification > 0908 Food Sciences
SEO Classification > 8602 Dairy Products
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Depositing User: VUIR
Date Deposited: 24 Jan 2012 03:26
Last Modified: 03 Apr 2019 02:43
URI: http://vuir.vu.edu.au/id/eprint/3944
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Citations in Scopus: 5 - View on Scopus

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