PROTECTIVE EFFECT OF FORTIFIED SKIM MILK AS SUSPENDING MEDIUM FOR FREEZE DRYING OF DIFFERENT LACTIC ACID BACTERIA

✍ Scribed by R. N. SINHA; A. T. DUDANI; B. RANGANATHAN

• Book ID: 108800559
• Publisher: Institute of Food Technologists
• Year: 1974
• Tongue: English
• Weight: 158 KB
• Volume: 39
• Category: Article
• ISSN: 0022-1147
• DOI: 10.1111/j.1365-2621.1974.tb02969.x