Changes in the profile of organic acids in plain set and stirred yogurts during manufacture and refrigerated storage

Journal of Food Quality

Volumn 25, Issue 5, 2002, Pages 435-451

  Adhikari, K ^a   Grun I U ^a   Mustapha, A ^a   Fernando, L N ^a  

^a UNIVERSITY OF MISSOURI   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; CELL CULTURE; FOOD STORAGE; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; METABOLISM; ORGANIC ACIDS; REFRIGERATION; SEPARATION;

METABOLIC ACTIVITY;

DAIRY PRODUCTS;

BACTERIA; DAIRY PRODUCTS; FOOD STORAGE; LIQUID CHROMATOGRAPHY; METABOLISM; ORGANIC ACIDS; REFRIGERATION; SEPARATION;

BACTERIA (MICROORGANISMS); BIFIDOBACTERIUM; BIFIDOBACTERIUM LONGUM;

EID: 0036862622     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.2002.tb01038.x     Document Type: Article

References (17)

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