Industrial production of starter cultures-Reference-Cited by-同舟云学术

Industrial production of starter cultures

Published:2017-03-03 Issue: Volume: Page:79-100
ISSN:
Container-title:Starter Cultures in Food Production
language:
Short-container-title:

Author:

Taskila Sanna¹

Affiliation:

1. Chemical Process Engineering; University of Oulu; Finland

Publisher

John Wiley & Sons, Ltd

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/9781118933794.ch5/fullpdf

Reference73 articles.

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4. Asger , G. Kringelum , B.W. Hansen , K.F. Iversen , S.L. Henriksen , C.M. 2013 Porphyrin containing lactic acid bacterial cells and use thereof. 16-7, Google Patents

5. Resistance to freezing and frozen storage of Streptococcus thermophilus is related to membrane fatty acid composition;Beal;Journal of Dairy Science,2001

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4. Lactic Acid Bacteria and Yeasts as Starter Cultures for Fermented Foods and Their Role in Commercialization of Fermented Foods;Innovations in Technologies for Fermented Food and Beverage Industries;2018