Selection of an optimum pH-indicator for developing lactic acid bacteria-based time-temperature integrators (TTI)

Journal of Food Engineering

Volumn 113, Issue 3, 2012, Pages 471-478

  Kim, Min Jung ^a   Jung, Seung Won ^a   Park, Hye Ri ^a   Lee, Seung Ju ^a  

^a Dongguk University   (South Korea)

Author keywords

Color development; Lactic acid bacteria; Microbial based TTI; pH indicator; Time temperature integrator (TTI)

Indexed keywords

COLOR DEVELOPMENT; LACTIC ACID BACTERIA; MICROBIAL-BASED TTI; PH-INDICATOR; TIME-TEMPERATURE;

AZO DYES; COLOR; DYES; LACTIC ACID; PH EFFECTS;

BACTERIA;

BACTERIA (MICROORGANISMS);

EID: 84865520890     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2012.06.018     Document Type: Article

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