The Effect of Different Protectants on Storage Stability and Acidification Power of Lactococcus lactis ssp. cremoris CCRC 11067 after Freezing, Freeze-drying and Vaccum-drying
碩士 === 國立中興大學 === 食品科學系 === 89 === For the preservation of bacteria, there are many influential factors including drying methods, storage conditions, and kinds of protective agents used. The culture of L. lactis ssp. cremoris is extensively used for cheese manufacturing in dairy industry,...
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| Format: | Others |
| Language: | zh-TW |
| Published: |
2001
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| Online Access: | http://ndltd.ncl.edu.tw/handle/45548536106918252332 |