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Modelling the effects of pH, storage temperature and redox potential (E-h) on the survival of bifidobacteria in fermented milk

Jayamanne, VS and Adams, MR (2009) Modelling the effects of pH, storage temperature and redox potential (E-h) on the survival of bifidobacteria in fermented milk INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 44 (6). pp. 1131-1138.

Full text not available from this repository.
Item Type: Article
Authors :
NameEmailORCID
Jayamanne, VSUNSPECIFIEDUNSPECIFIED
Adams, MRm.adams@surrey.ac.ukUNSPECIFIED
Date : 1 June 2009
Identification Number : 10.1111/j.1365-2621.2009.01931.x
Uncontrolled Keywords : Science & Technology, Life Sciences & Biomedicine, Food Science & Technology, FOOD SCIENCE & TECHNOLOGY, Acid resistance, Bifidobacterium animalis ssp, Lactis, Bifidobacterium longum, modelling, oxygen toxicity, redox potential, survival, COMMERCIAL STARTER CULTURES, PROBIOTIC BACTERIA, YOGURT, VIABILITY, ACID, GROWTH, FOOD
Related URLs :
Depositing User : Symplectic Elements
Date Deposited : 17 May 2017 09:05
Last Modified : 17 May 2017 14:39
URI: http://epubs.surrey.ac.uk/id/eprint/822221

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