Modelling the effects of pH, storage temperature and redox potential (Eh) on the survival of bifidobacteria in fermented milk

Published 2009 View Full Article

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Title
Modelling the effects of pH, storage temperature and redox potential (Eh) on the survival of bifidobacteria in fermented milk
Authors
Keywords
-
Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 44, Issue 6, Pages 1131-1138
Publisher
Wiley
Online
2009-04-28
DOI
10.1111/j.1365-2621.2009.01931.x

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