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Volumn , Issue , 2007, Pages 217-236

Miscellaneous Fermented Milk Products

Author keywords

Cold distribution; Fermented milk products; Lactic acid bacteria; Starter culture; Yoghurt market

Indexed keywords


EID: 84889422967     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1002/9780470995501.ch9     Document Type: Chapter
Times cited : (8)

References (25)
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  • 2
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  • 8
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  • 9
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    • (2000) China Dairy Industry , vol.28 , Issue.3 , pp. 30-32
    • HuiYan, B.1    TongHua, C.2    JinJuan, Z.3    Kiang, L.4    JingLu, W.5
  • 11
    • 84889376584 scopus 로고
    • The use of nisin producing lactic starters to control spoilage and growth of some pathogenic microorganisms in sour cream
    • Khattab, A.A., Zeidan, I.A. & Abou-Shloua, Z.E. (1992) The use of nisin producing lactic starters to control spoilage and growth of some pathogenic microorganisms in sour cream. Egyptian Journal of Dairy Science, 20, 299-308.
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  • 13
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    • Effect of rennin on stabilized low-fat sour cream
    • 10-13
    • Lee, F.Y. & White, C.H. (1993) Effect of rennin on stabilized low-fat sour cream. Cultured Dairy Products Journal, 28(3), 4-6 and 10-13.
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  • 18
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    • Cream fermentation by a mixed culture of lactococci entrapped in two-layer calcium alginate gel beads
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.