PROTECTIVE EFFECT OF FORTIFIED SKIM MILK AS SUSPENDING MEDIUM FOR FREEZE DRYING OF DIFFERENT LACTIC ACID BACTERIA
- 1 May 1974
- journal article
- Published by Wiley in Journal of Food Science
- Vol. 39 (3) , 641-642
- https://doi.org/10.1111/j.1365-2621.1974.tb02969.x
Abstract
No abstract availableKeywords
This publication has 2 references indexed in Scilit:
- Some factors affecting preservability of freeze-dried bacteriaEpidemiology and Infection, 1961
- The Preservation of Lactobacilli by Freeze-dryingJournal of General Microbiology, 1955