Studies of the Variation of the Stored Lactobacillus casei CCRC 14023 Treated with Different Protective agents and Drying Methods
碩士 === 國立中興大學 === 食品科學系 === 89 === Lactobacillus casei was applied in the dairy industry extensively because of the special flavor produced with the process of its fermentation. According to the convenience of industrial application, dehydration is a popular way to preserve bacteria cells. Due to th...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/63934921705655542302 |