Effect of different amounts of pH, salt and temperature on survival rate of Lactobacillus casei in milk during storage time
Considering that one of the most important points of probiotic products is the survival rate of live microbes during storage time, so the aim of this study was to determine the effect of different amounts of pH, salt and temperature on survival rate of Lactobacillus casei in milk during 30 days of s...
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| Format: | Article |
| Language: | fas |
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Islamic Azad University, Tabriz Branch
2008-05-01
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| Series: | Āsīb/shināsī-i Darmāngāhī-i Dāmpizishkī |
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| Online Access: | http://jvcp.iaut.ac.ir/article_518591_4883f3204879d2a65aa12281313cd4c6.pdf |