The Effect of Eight Thermal Protectants on the Survival Rate and the Viable Counts of Lactobacillus casei After Heat Treatment in Fermented Goat Milk
By: Qiqi Zheng, Guowei Shu, Jianbo Kou, Xiuxiu Cui and Jiangpeng Meng
Authors
Qiqi Zheng
School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
Guowei Shu
School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
Jianbo Kou
School of Food and Biological Engineering, Shaanxi University of Science & Technology, Xi’an, China
Xiuxiu Cui
Department of Research and Development, Xi’an Baiyue Gaot Milk Corp., Ltd., Xi’an, China
Jiangpeng Meng
Department of Research and Development, Xi’an Baiyue Gaot Milk Corp., Ltd., Xi’an, China
Language: English
Page range: 3 - 10
Published on: Jul 18, 2019
Published by: Lucian Blaga University of Sibiu
In partnership with: Paradigm Publishing Services
Publication frequency: 2 issues per year
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© 2019 Qiqi Zheng, Guowei Shu, Jianbo Kou, Xiuxiu Cui, Jiangpeng Meng, published by Lucian Blaga University of Sibiu
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.