Survey of selected chemical and microbiological characteristics of (plain or sweetened) natural yoghurts from the Italian market

Lait

Volumn 84, Issue 5, 2004, Pages 421-433

  De Noni, Ivano ^a   Pellegrino, Luisa ^a   Masotti, Fabio ^a  

^a UNIVERSITY OF MILAN   (Italy)

Author keywords

Heat damage; Isotope ratio mass spectrometry; Sweetened yoghurt; Thickener

Indexed keywords

BACTERIA; CELLS; ISOTOPES; MASS SPECTROMETRY; MICROBIOLOGY; PROTEINS; SAMPLING; STARCH; SUGARS; THERMAL EFFECTS;

HEAT DAMAGE; ISOTOPE RADIO MASS SPECTROMETRY; SWEETENED YOGHURT; THICKENER;

DAIRY PRODUCTS;

BACTERIA (MICROORGANISMS); LACTOBACILLUS; LACTOBACILLUS DELBRUECKII; STREPTOCOCCUS; STREPTOCOCCUS THERMOPHILUS;

EID: 4944241548     PISSN: 00237302     EISSN: None     Source Type: Journal    
DOI: 10.1051/lait:2004020     Document Type: Review

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