Acidification rates and population ratios of lactic starters in carbonated milk

LWT

Volumn 31, Issue 2, 1998, Pages 100-106

  Champagne, Claude P ^a   St Gelais, Daniel ^a   De Candolle, Albane ^a  

^a FOOD RESEARCH AND DEVELOPMENT CENTRE   (Canada)

Author keywords

Carbonation; Lactobacillus; Lactococcus; pH standardization of cheesemaking milk; Streptococcus

Indexed keywords

EID: 0032018204     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1006/fstl.1997.0305     Document Type: Article

References (33)

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