Survival of Escherichia coli O157:H7 during manufacture and storage of traditional and low lactose yogurt

Published 2016 View Full Article

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Title
Survival of Escherichia coli O157:H7 during manufacture and storage of traditional and low lactose yogurt
Authors
Keywords
Fermented milk, Lactic acid bacteria, β-Galactosidase, Lactose hydrolysis, HPLC-RID-DAD
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 70, Issue -, Pages 178-184
Publisher
Elsevier BV
Online
2016-02-26
DOI
10.1016/j.lwt.2016.02.047

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