Relevant factors for the preparation of freeze-dried lactic acid bacteria

International Dairy Journal

Volumn 14, Issue 10, 2004, Pages 835-847

  Carvalho, Ana S ^a   Silva, Joana ^a   Ho, Peter ^b   Teixeira, Paula ^a   Malcata, F Xavier ^a   Gibbs, Paul ^a  

^a CBQF CENTRO DE BIOTECNOLOGIA E QUÍMICA FINA LABORATÓRIO ASSOCIADO   (Portugal)

^b INSTITUTO POLITÉCNICO DE VIANA DO CASTELO   (Portugal)

Author keywords

Dairy foods; Fermented foods; Microorganisms; Preservation; Starter culture

Indexed keywords

BACTERIA (MICROORGANISMS);

EID: 4143146616     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2004.02.001     Document Type: Review

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