THE PRODUCTION OF CONCENTRATED STARTERS BY BATCH CULTURE. II. STUDIES ON THE OPTIMUM STORAGE TEMPERATURE
- Other title
- PRODUCTION DE LEVAINS CONCENTRES PAR CULTURE DISCONTINUE. II. ETUDES SUR LA TEMPERATURE OPTIMALE DE CONSERVATION (fr)
- Author
- LLOYD GT
DIV. FOOD RES., CSIRO, HIGHETT, VICTORIA - Source
- AUSTRAL. J. DAIRY TECHNOL.; AUSTRAL.; DA. 1975; VOL. 30; NO 3; PP. 107-108; BIBL. 12REF.
- Document type
- Article
- Language
- English
- Keyword (fr)
- LEVAIN LACTIQUE CONGELE CONSERVATION CULTURE MICROORGANISME DISCONTINU TEMPERATURE BACTERIE LACTIQUE PRODUIT CONGELE TECHNOLOGIE ALIMENTAIRE MICROBIOLOGIE
- Keyword (en)
- FOOD SCIENCES MICROBIOLOGY
- Keyword (es)
- TECNOLOGIA MICROBIOLOGIA
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries
- Discipline
- Agrifood industries Infectious pathology
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- PASCAL7638008783
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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