Using Microscopy for Microorganism Localization within Dairy Products
Author:
Affiliation:
1. All-Russian Scientific Research Institute for Butter and Cheese making; Uglich Russia
Publisher
John Wiley & Sons Ltd
Link
http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118964194.ch13/fullpdf
Reference84 articles.
1. Role of the molten globule state in protein folding;Arai;Advances in Protein Chemistry,2000
2. ARRIDI 2017 All-Russian Research Institute of the Dairy Industry, Moscow http://www.vnimi.org
3. ARSRIBC 2017 All-Russian Scientific Research Institute of Butter and Cheese making http://vniims.info
4. Direct In Situ Viability Assessment of Bacteria in Probiotic Dairy Products Using Viability Staining in Conjunction with Confocal Scanning Laser Microscopy;Auty;Applied and Environmental Microbiology,2001
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1. Gelation of nanofiltrated acid whey by κ‐carrageenan and xanthan gum;International Journal of Dairy Technology;2022-08-04
2. Cooling curve in production sweetened concentrated milk supplemented with whey: Influence on the size and microstructure of lactose crystals;Food Science and Technology International;2019-02-14
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