Preliminary investigation of the combined effect of heat treatment and incubation temperature on the viability of the probiotic micro-organisms in freshly made yogurt.

Published in:

International Journal of Dairy Technology, 2006, v. 59, n. 1, p. 8, doi. 10.1111/j.1471-0307.2006.00216.x

By:

• Mortazavian, A. M.;
• Ehsani, M. R.;
• Mousavi, S. M.;
• Reinheimer, J. A.;
• Emamdojomeh, Z.;
• Sohrabvandi, S.;
• Rezaei, K.

Publication type:

Article