Viability of bifidobacteria in commercial yogurt products in North Carolina during refrigerated storage

International Journal of Dairy Technology

Volumn 59, Issue 4, 2006, Pages 272-277

  Ibrahim, S A ^a   Carr, J P ^a  

^a NORTH CAROLINA A AND T STATE UNIVERSITY   (United States)

Author keywords

Bifodobacteria; Viability; Yoghurt

Indexed keywords

YOGHURT;

ARTICLE; BIFIDOBACTERIACEAE; COLONY FORMING UNIT; CONSUMER; FREEZING; LACTOBACILLUS DELBRUECKII; NONHUMAN; PRIORITY JOURNAL; PRODUCT DEVELOPMENT; PRODUCT PARAMETERS; QUALITY CONTROL; SHELF LIFE; STORAGE; STORAGE TEMPERATURE; STREPTOCOCCUS THERMOPHILUS; UNITED STATES;

BACTERIA (MICROORGANISMS); LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS THERMOPHILUS;

EID: 33750066949     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2006.00282.x     Document Type: Article

References (7)

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