Viability of yoghurt and probiotic bacteria in yoghurts made from commerical starter cultures

International Dairy Journal

Volumn 7, Issue 1, 1997, Pages 31-41

  Dave, Rajiv I ^a   Shah, Nagendra P ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

hydrogen peroxide; oxygen content; probiotic bacteria; storage temperature; Viability; yoghurt bacteria

Indexed keywords

EID: 0030945452     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0958-6946(96)00046-5     Document Type: Article

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