The effects of some herbs on the activities of thermophilic dairy cultures

Nahrung - Food

Volumn 43, Issue 5, 1999, Pages 333-335

  Bakirci, I ^a  

^a YUZUNCU YIL UNIVERSITY   (Turkey)

Author keywords

[No Author keywords available]

Indexed keywords

ALLIUM; LACTOBACILLUS; LACTOBACILLUS DELBRUECKII SUBSP. BULGARICUS; STREPTOCOCCUS THERMOPHILUS;

ANGIOSPERM; ARTICLE; BACTERIAL COUNT; CHEMISTRY; DAIRY PRODUCT; FERMENTATION; GAMMA RADIATION; GARLIC; GROWTH, DEVELOPMENT AND AGING; HEAT; INSTRUMENT STERILIZATION; LACTOBACILLUS; METABOLISM; MICROBIOLOGY; PH; STREPTOCOCCUS;

ALLIUM; ANGIOSPERMS; COLONY COUNT, MICROBIAL; DAIRY PRODUCTS; FERMENTATION; GAMMA RAYS; HEAT; HYDROGEN-ION CONCENTRATION; LACTOBACILLUS; STERILIZATION; STREPTOCOCCUS;

EID: 0042725559     PISSN: 0027769X     EISSN: None     Source Type: Journal    
DOI: 10.1002/(sici)1521-3803(19991001)43:5<333::aid-food333>3.3.co;2-k     Document Type: Article

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