Characterizing acidification kinetics by measuring pH and electrical conductivity in batch thermophilic lactic fermentations

Author:

Latrille Eric,Picque Daniel,Perret Bruno,Corrieu Georges

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biotechnology

Reference13 articles.

1. The influence of fermentation velocity on the properties of yogurt;Yuguchi;Jpn. J. Zootech. Sci.,1989

2. The influence of fermentation velocity on the curd particle size and properties of yoghurt;Yuguchi;Jpn. J. Zootech. Sci.,1989

3. Measuring and modelling the glucose-fermenting activity of Lactobacillus plantarum;Lievense;Appl. Microbiol. Biotechnol.,1990

4. Automatic method to quantify starter activity based on pH measurement;Spinnler;J. Dairy Res.,1989

5. Neural network signal understanding for instrumentation;Pau;IEEE Transactions on Instrumentation and Measurement,1990

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