Survival of free and microencapsulated Lactobacillus acidophilus and Bifidobacterium lactis and their effect on texture of feta cheese
- Author
- KAILASAPATHY, K1 ; MASONDOLE, L1
[1] Probiotics and Encapsulated Functional Foods Research Unit, Centre for Plant and Food Science, University of Western Sydney, Sydney, Australia - Source
Australian Journal of Dairy Technology. 2005, Vol 60, Num 3, pp 252-258, 7 p ; ref : 43 ref
- CODEN
- AJDTAZ
- ISSN
- 0004-9433
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- Australian Society of Dairy Technology, Melbourne
- Publication country
- Australia
- Document type
- Article
- Language
- English
- Keyword (fr)
- Bifidobacterium Feta Fromage Industrie laitière Lactobacillus acidophilus Survie Texture Actinomycetaceae Actinomycetales Actinomycetes Bactérie Lactobacillaceae Produit laitier
- Keyword (en)
- Bifidobacterium Feta Cheese Dairy industry Lactobacillus acidophilus Survival Texture Actinomycetaceae Actinomycetales Actinomycetes Bacteria Lactobacillaceae Dairy product
- Keyword (es)
- Bifidobacterium Feta Queso Industria láctea Lactobacillus acidophilus Sobrevivencia Textura Actinomycetaceae Actinomycetales Actinomycetes Bacteria Lactobacillaceae Producto lácteo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 17209582
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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