Effect of natural starter culture activity on ethanol content in fermented dairy products
- Author
- ZAJSEK, Katja1 ; GORSEK, Andreja1
[1] Faculty of Chemistry and Chemical Engineering, University ofMaribor, Smetanova 17, 2000 Maribor, Slovenia - Source
International journal of dairy technology. 2010, Vol 63, Num 1, pp 113-118, 6 p ; ref : 3/4 p
- ISSN
- 1364-727X
- Scientific domain
- Food science technology
- Publisher
- Blackwell, Oxford
- Publication country
- United Kingdom
- Document type
- Article
- Language
- English
- Author keyword
- Ethanol content Exponential pH model Impact of yeasts in kefir grains Kefir
- Keyword (fr)
- Céréale Ethanol Industrie laitière Kéfir Levure Modèle Produit fermenté Produit laitier Teneur pH
- Keyword (en)
- Cereal Ethanol Dairy industry Kefir Yeast Models Fermented product Dairy product Content pH
- Keyword (es)
- Cereal Etanol Industria láctea Kefir Levadura Modelo Producto fermentado Producto lácteo Proporción pH
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B03 Cereal and baking product industries
- 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
- 22314041
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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DOI
10.1111/j.1471-0307.2009.00549.x 
https://dx.doi.org/10.1111/j.1471-0307.2009.00549.x
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