Effect of medium and temperature of storage on viability of lactic acid bacteria immobilized in κ-carrageenan-locust bean gum gel beads

✍ Scribed by Pascal Audet; Céline Paquin; Christophe Lacroix

• Publisher: Springer-Verlag
• Year: 1991
• Tongue: English
• Weight: 401 KB
• Volume: 5
• Category: Article
• ISSN: 0951-208X
• DOI: 10.1007/bf02438669