COMBINED EFFECTS OF HEATING VARIABLES ON THE VIABILITY OF PROBIOTIC MICROORGANISMS IN YOGURT

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MORTAZAVIAN A.M.; SOHRABVANDI S.; MOUSAVI S.M.; REINHEIMER J.A.

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Journal: AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY Year:2006 | Volume:61 | Issue:- Page(s): 248-252

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Title

COMBINED EFFECTS OF HEATING VARIABLES ON THE VIABILITY OF PROBIOTIC MICROORGANISMS IN YOGURT

Author(s)

MORTAZAVIAN A.M. | SOHRABVANDI S. | MOUSAVI S.M. | REINHEIMER J.A. | Issue Writer Certificate

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Abstract

Cites

PRINCIPLES AND METHODS OF MICROENCAPSULATION OF PROBIOTIC MICROORGANISMS

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APA: Copy

MORTAZAVIAN, A.M., SOHRABVANDI, S., MOUSAVI, S.M., & REINHEIMER, J.A.. (2006). COMBINED EFFECTS OF HEATING VARIABLES ON THE VIABILITY OF PROBIOTIC MICROORGANISMS IN YOGURT . AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, 61(-), 248-252. SID. https://sid.ir/paper/538704/en

Vancouver: Copy

MORTAZAVIAN A.M., SOHRABVANDI S., MOUSAVI S.M., REINHEIMER J.A.. COMBINED EFFECTS OF HEATING VARIABLES ON THE VIABILITY OF PROBIOTIC MICROORGANISMS IN YOGURT . AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY[Internet]. 2006;61(-):248-252. Available from: https://sid.ir/paper/538704/en

IEEE: Copy

A.M. MORTAZAVIAN, S. SOHRABVANDI, S.M. MOUSAVI, and J.A. REINHEIMER, “COMBINED EFFECTS OF HEATING VARIABLES ON THE VIABILITY OF PROBIOTIC MICROORGANISMS IN YOGURT ,” AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY, vol. 61, no. -, pp. 248–252, 2006, [Online]. Available: https://sid.ir/paper/538704/en

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