Impedimetric method for estimating the residual activity of freeze-dried Lactobacillus delbrueckii ssp. bulgaricus

Author:

Carvalho A.Sofia,Silva Joana,Ho Peter,Teixeira Paula,Malcata F.Xavier,Gibbs Paul

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference19 articles.

1. Electrical impedance for determining microbial quality of foods;Firstenberg-Eden,1986

2. Impedance microbiology;Firstenberg-Eden,1984

3. Impedimetric determination of total, mesophilic and psychrotrophic counts in raw milk;Firstenberg-Eden;Journal of Food Science,1983

4. Method for quantifying the loss of acidification activity of lactic acid starters during freezing and frozen storage;Fonseca;Journal of Dairy Research,2000

5. Changing perspectives in food microbiology;Huist In’t Veld;Food Reviews International,1988

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